Sous Chef - À la Carte Restaurant

About the role

Constance Le Chaland, a luxury resort on the south-eastern coast of Mauritius, is hiring a Sous Chef for its à la carte restaurant through the recruiter Hosco. The role gives functional direction to the kitchen and supervises the food and beverage outlet's staff, facilities and costs.

Key responsibilities

• Provide functional direction to the kitchen operation as assigned and supervise all outlet employees, facilities and costs to maximise food and beverage profit.
• Establish the staff roster and control quality of production and presentation, guest satisfaction, cleanliness, sanitation and hygiene.
• Organise and supervise the production, preparation and presentation of all food items.
• Assist in maintaining good employee relations and assist with banqueting when required.
• Run formal and on-the-job training sessions for kitchen staff.
• Complete market lists to quality and quantity standards, check perishables received, and taste all team members' preparations before guests receive them.
• Inform the Executive Sous Chef daily of relevant operational and personal information.
• Inspect kitchen areas, cold rooms and equipment, and check all MEP before and during service.
• Provide hands-on supervision in assigned kitchen areas and carry out special projects as assigned.

Required profile

• Middle or secondary education; additional training or certificates in the field are a plus.
• Food handler certificate is mandatory.
• At least 3 years of experience in the hotel industry; proven experience in top luxury resorts and at least 1 year on a similar position are a plus.

Required skills

• Self-motivated and proactive, with strong organisational skills and great attention to detail.
• Ability to work in a high-pressure, fast-paced environment.
• Great communication skills and willingness to learn.