Chef de Cuisine

About the role

The Chef de Cuisine supports the Executive Sous Chef in managing all kitchen operations at Constance Le Chaland, a luxury hotel on the south‑eastern coast of Mauritius. Working under general guidance, you will help ensure that food quality, presentation, and service exceed guest expectations.

Key responsibilities

• Provide functional assistance and direction to the assigned kitchen area.
• Coordinate activities with other Food & Beverage department heads.
• Assist in supervising kitchen staff, facilities, and cost control to maximise profit.
• Monitor and improve quality, guest satisfaction, cleanliness, sanitation and hygiene.
• Support the production, preparation and presentation of all food items.
• Assist with employee relations, banqueting operations and on‑the‑job training.
• Check perishable deliveries for quantity and quality.
• Report daily operational and personnel information to the Executive Sous Chef.
• Participate in inspections of kitchen areas, cold rooms and equipment.
• Provide hands‑on supervision, propose menus and new dishes, and ensure compliance with hotel food standards.

Required profile

• Ability to work under the guidance of the Executive Sous Chef.
• Strong knowledge of kitchen operations and food safety standards.
• Experience supervising kitchen staff and coordinating with other departments.
• Commitment to maintaining high levels of cleanliness, hygiene and guest satisfaction.

Required skills

• Food preparation and presentation
• Menu planning and development
• Kitchen supervision and staff training
• Cost control and profit optimisation
• Hygiene, sanitation and safety compliance
• Banqueting and large‑scale service management