Pastry Sous Chef

About the role

We are seeking a talented Pastry Sous Chef to join the culinary team at Constance Le Chaland, a luxury resort on the south‑eastern coast of Mauritius. The successful candidate will lead the pastry department, creating innovative desserts and ensuring the highest standards of hygiene, safety and presentation.

Key responsibilities

• Develop, test and present new pastry and dessert recipes in line with menu requirements.
• Maintain a spotless pastry shop, ensuring compliance with all food hygiene regulations.
• Supervise, motivate and schedule pastry cooks across all outlets, fostering a disciplined and professional team.
• Plan daily production, manage stock, order supplies and control food costs.
• Coordinate preventive maintenance of pastry equipment with the hotel Maintenance Manager and report any breakdowns promptly.
• Participate in management meetings and provide regular reports on pastry operations.

Required profile

• Middle or secondary education plus relevant culinary training; food handler certificate is mandatory.
• Minimum three years of experience as a pastry chef in a hotel or luxury resort environment.
• Strong leadership, organizational and time‑management abilities.
• Ability to work in a fast‑paced, high‑standards hospitality setting.

Required skills

• Expertise in pastry arts and ingredient knowledge.
• Recipe development and culinary technique proficiency.
• Understanding of food hygiene regulations and food cost control.
• Equipment preventive maintenance and troubleshooting.