Sous Chef Canteen

About the role

One&Only Le Saint Géran, a luxury resort on a private peninsula in Mauritius, is looking for a Sous Chef Canteen. The role covers the daily operations of the canteen, supervising kitchen and buffet preparation, monitoring temperatures and quality, and supporting the Executive Sous Chef and Head Chef.

Key responsibilities

• Run the daily kitchen operations, supervise cleaning of all sections and surfaces before and after each service, and monitor cold room and cooking temperatures
• Receive goods and check their quality (dry store, deep freeze, vegetables) using FIFO, and report incidents to the Chef
• Lead the culinary team in the Chef's absence, guide junior staff in line cooking, food preparation and plating, and cross-train staff across stations
• Help control food cost, reduce waste, and assist the Head Chef in designing menus based on seasonal ingredients and customer demand
• Prepare mise en place on time for breakfast, lunch, dinner and special events, and follow the Head Chef's recipes
• Maintain equipment, log defects and report them to Engineering, and keep HACCP standards and food safety policies
• Monitor stock, check expiry dates, and liaise daily with outlet chefs on guest feedback
• Create kitchen schedules, hand over keys and equipment to the Night Chef, and provide professional service at the buffet station

Required profile

• Training in food production and hospitality
• Punctuality, dependability and a good attitude towards colleagues and superiors
• Good personal hygiene and grooming, and respect for company assets
• Teamwork, customer focus and flexibility to help other kitchen areas during busy times