Pastry Sous Chef

About the role

Constance Le Chaland, a luxury resort on the south-eastern coast of Mauritius, is hiring a Pastry Sous Chef through its partner Hosco in Plaine Magnien. The role covers the pastry shop, baking equipment, production planning and coordination of pastry cooks.

Key responsibilities

• Develop and test new recipes and presentations for desserts and pastries.
• Keep the pastry shop and baking equipment clean and in good working order, and ensure food hygiene regulations are followed.
• Supervise and coordinate pastry cooks, plan production according to the menu or special requests, and supply recipes and methods.
• Create decorations for buffets and food displays, requisition supplies and order food in line with food cost control.
• Work with the hotel's Maintenance Manager on a preventive maintenance programme for pastry equipment and report breakdowns promptly.
• Take part in management meetings with the Executive Chef and regularly report on the pastry section.

Required profile

• Middle or secondary education; additional training or certificates in the field are a plus.
• Food handler certificate is mandatory.
• At least 3 years of experience in the hotel industry on a similar position; proven experience in a top luxury resort is a plus.

Required skills

• Good knowledge of pastry arts and ingredients, confident culinary techniques.
• Strong organisational and time management skills, hand-eye coordination, sense of taste and smell.
• Ability to work in a high-pressure, fast-paced environment and great communication skills.