Chef De Partie - Asian Cuisine

About the role

Constance Le Chaland, a luxury resort on the south-eastern coast of Mauritius, is hiring an Asian Chef De Partie. The post reports to the Executive Sous Chef and supervises, oversees and directs all aspects of the kitchen outlet operation, within the hotel's policies and procedures.

Key responsibilities

• Provide functional direction to the kitchen operation as assigned and supervise all outlet employees, facilities and costs to maximise Food and Beverage profit.
• Establish the staff roster and control and analyse quality of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.
• Organise and supervise the production, preparation and presentation of all food items.
• Assist in maintaining employee relations and assist with banqueting when required.
• Run formal and on-the-job training sessions for kitchen staff.
• Complete market lists, check perishables received and taste all team members' preparations before guests receive them.
• Inform the Executive Sous Chef daily of relevant operational and personal information.
• Inspect kitchen areas, cold rooms and equipment, and perform hands-on supervision in assigned kitchen areas.
• Check all MEP before and during service and carry out related duties and special projects as assigned.

Required profile

• Middle or secondary education; additional training or certificates in the field are a plus.
• Minimum of 3 years of experience in the hotel industry; proven experience in a top luxury resort is a plus.
• At least 1 year of professional experience on a similar position is a plus.
• Fluency in English or another language, written and spoken; knowledge of a second language is a plus.

Required skills

• Food handler certificate (mandatory).
• Knowledge of HACCP and food safety management systems.
• Track record of developing and implementing new menus, and guiding menu purchasing and specifications.
• Strong culinary talent in Chinese, Indian or other specialty cuisine and ability to lead with new cooking techniques.
• Effective communication, guest relations and leadership skills, and ability to work under pressure.