Company: Radisson Resorts Mauritius
Location: Flacq
Job Type: Full-time
Apply Before: 2026-08-17
Job Description
Join our dynamic culinary team in the stunning landscape of Flacq! We
are seeking an enthusiastic Junior Sous Chef who is passionate about food and
eager to create exceptional dining experiences in the tourism and travel
industry. As a Junior Sous Chef, you will play a pivotal role in our kitchen,
working closely with our Executive Chef and the kitchen brigade to deliver
high-quality dishes that delight our guests. Your creativity and attention to
detail will be essential in maintaining our reputation for excellence in a
vibrant environment. MAIN DUTIES &
RESPONSIBILITIES · Maintain a neat, clean and well-groomed appearance.
Specific uniform guidelines will be explained as a part of the orientation
process. · Assist the Sous Chef in preparing ingredients,
cooking components of dishes, and assembling plates according to the
restaurant’s recipes and specifications maintaining high standards of quality
and presentation. · Ensure that all tasks are completed efficiently and
that food items are ready for service. · Consult daily with Sous Chef and Executive C hef on the daily requirements,
functions and also about any last-minute events. · Coordinate daily tasks with the Sous Chef. · Ensure highest levels of guest satisfaction,
quality, operating and food costs on an ongoing basis. · Establishing and maintaining effective
inter-departmental working relationships. · Able to estimate the daily production needs and
checking the quality of raw and cooked food products to ensure that standards
are met. · Interact with guests to obtain feedback on product
quality and service levels. · Respond to and handle guest problems and
complaints. · Able to make recommendations to the Executive Chef
regarding succession planning. · To be aware of all financial budgets and goals. · Ensure that the production, preparation and
presentation of food are of the highest quality at all times. · Knowledge of all standard procedures and policies
pertaining to food preparation, receiving, storage and sanitation. · Full awareness of all menu items, their recipes,
methods of production and presentation standards. · Ensure effective communication between staff by
maintaining a secure and friendly working environment. · Have excellent knowledge of menu creation, whilst
maintaining quality and controlling costs in a volume food business. · Ability to produce own work in accordance with a
deadline and to assist and encourage others in achieving this aim. · Daily feedback collection and reporting of issues
as they arise. · Store all food at appropriate temperatures using
the proper containers with cover, labels and dates, to protect against waste
and spoilage. · Ensure constant innovation in buffet preparation
and presentation. · Record food spoilage and communicate to the Chefs. · Responsible to maintain food logs. · Handle special dietary requests and allergen
concerns by adapting food preparation methods as needed to accommodate guest
needs. · Actively participate in the provision of excellent
service to guests. · Always keep the kitchen clean and organized, wash
dishes, sanitize surfaces and rotate stock. · Verify that all equipment in the kitchen are kept
clean and in proper working condition and report any equipment in need of
repairs and maintenance to the Chef de Partie or Sous Chef. · Always follow proper food safety and hygiene
practices and procedures as well as SOPs. · Ensure all equipment is clean and ready for the
next shift. Always follow the process “Clean As You Go” on a daily basis. · Collaborate with other members of the culinary
team, including chefs, cooks and assistant cooks, to coordinate tasks and
communicate effectively and ensure smooth operations during service hours. · Flexibility and willingness to assist other
departments during busy times as and when required. · Receive and store food deliveries, rotating stock
to ensure freshness. · Comply with quality management system and Safety
& Health regulations and policies. · Check and control the proper storage of products,
especially those freshly produced. · Check on portion control to maintain product
quality and quantity. · Always check expiry date of products on a daily
basis. · Participate in training and career development
programme to further progress in the career. · Perform general cleaning tasks, using standard
Hotel cleaning products as assigned by Superior. · Ascertain that the floor is always kept dry and
clean to avoid slip/fall accidents. · Any other cognate duties may be assigned. CRITERIA · Experience working in hospitality & travel
industry. · Food Production Certificate. · Fluent in written and spoken English and French. · Knowledge of various cooking techniques, procedures
and food handling. · Innovative, proactive, reliable and punctual with a
strong work ethic. · Creative in terms of quality and food presentation. · Strong attention to detail and organizational
skills. · Good communication and teamwork skills. · Physical stamina to stand for long periods and lift
heavy items. · Valid Food Handlers’ Certificate. · Ability to work various shifts, including weekends and public holidays. If you are ready to elevate your culinary career and contribute to a memorable guest experience, we want to hear from you!
Source: MyJob.mu