Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in managing the kitchen of Constance Le Chaland, a luxury resort on Mauritius’ south‑eastern coast. The role ensures seamless daily operations, maintains high culinary standards, and steps in as the head of the kitchen whenever the Executive Chef is absent.

Key responsibilities

• Assist the Executive Chef with all kitchen tasks and act as his substitute during absences.
• Supervise daily market lists, coordinate fresh food deliveries, and organise kitchen transports while respecting schedules and hygiene standards.
• Collect data from chefs, compile market lists, and communicate requirements to the store clerk.
• Manage store issue requisitions, follow up on missing items, and present new product and pricing opportunities.
• Prepare and control the monthly staff roster in collaboration with chefs.
• Act as the kitchen’s human‑resource manager: coach, counsel, motivate staff and ensure compliance with shift times, breaks, leave and attendance regulations.
• Oversee transport and uniform matters for the kitchen department.
• Inspect cold rooms and refrigerators daily to guarantee proper food handling and hygiene.
• Maintain kitchen cleanliness and hygiene in partnership with the Executive Chef.
• Distribute written information to outlet chefs and monitor outlet log books.
• Document and input all recipes into Prolific software.
• Perform any additional tasks requested by the Executive Chef.

Required profile

• Culinary diploma from a recognised institution or higher.
• Minimum 10 years of culinary experience, including at least 2 years in a senior management role.
• Experience in luxury resort environments is preferred.
• Experience working in remote island locations is an advantage.

Required skills

• Proficiency with Prolific recipe management software.