Sous Chef – À la Carte Restaurant

About the role

The Sous Chef will support the Executive Sous Chef in delivering high‑quality food service for the à la carte restaurant at Constance Le Chaland, a luxury resort on Mauritius' south‑eastern coast.

Key responsibilities

• Provide functional direction to kitchen operations and supervise all outlet staff.
• Control costs, manage rosters and ensure maximum Food & Beverage profit.
• Maintain quality, presentation, guest satisfaction, cleanliness and hygiene standards.
• Organise and supervise preparation and presentation of all food items.
• Conduct formal and on‑the‑job training for kitchen employees.
• Check perishable deliveries for quantity and quality, and taste all team members’ preparations before service.
• Perform daily inspections of kitchen areas, cold rooms and equipment, including MEP checks.
• Assist with banqueting and special projects as required.

Required profile

• Middle or secondary education; additional training or certificates in the relevant field is a plus.
• Mandatory food handler certificate.
• Minimum 3 years experience in the hotel industry, preferably in a luxury resort.
• At least 1 year experience in a similar Sous Chef role.