Website Constance Le Chaland
Located on the pristine south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience. Constance Le Chaland Blue Bay Marine Park Le Chaland, Plaine Magnien, Mauritius 6515000
Supervise and direct kitchen operations, ensuring high-quality food production, presentation, hygiene, and guest satisfaction while managing staff, rosters, training, and operational efficiency. Support banquets and special projects as required.
Job Description• Provides functional direction to the kitchen operation as assigned.• Supervise the functioning of all outlet employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.• Establish the roster for the staff.• Control and analyse, on an on-going basis, the following:• Quality levels of production and presentation in their respective areas• Guest satisfaction• Cleanliness, sanitation, and hygiene• Ensures optimum performance in all of the above areas as assigned• Organize and supervise the production, preparation and presentation of all food items to ensure highest quality at all times.• Assists in maintaining effective employee relations.• Assists with Banqueting when required.• Conduct formal and on-the- job training sessions for kitchen employees.• Complete market lists in accordance with the Hotel quality and quantity standards.• Checks perishable food items received for quantity and quality standards.• To taste all Team Members’ Preparations before serving to Guest.• Informs on a daily basis the Executive Sous Chef of all relevant information in operational andpersonal matters, including information which does not require the Executive Chef’s action.• Perform inspections of physical aspects of all kitchen areas, cold rooms and equipment.• Provides hands on supervision and assistance in all Kitchen areas assigned by Executive Sous Chef.• Performs related duties and special projects as assigned.• To check all MEP before and during service. Qualification:• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.• Food handler certificate is mandatory.Experience:• A minimum of 3 years of experience in hotel industry.• Proven experience working in a top luxury resorts is a plus.• Experience working in remote island locations is a plus.• At least 1 year of professional experience on a similar position is a plus.Technical skills:• Effective communication, guest relations and leadership skills• Proven track of developing and implementing new menus• Exhibits a strong culinary talent in (Chinese, or Indian or other specialty) cuisine.• Guide menu purchasing and specifications.• Lead with new cooking techniques.• Knowledgeable in HACCP and Food Safety Management System.• Proactive, team player and ability to work under pressure.• Fluency in English or another language, written and verbal communication.• Knowledge of a second language is a plus.
Constance Le Chaland Blue Bay Marine Park Le Chaland, Plaine Magnien, Mauritius
Phone: 6515000
Apply Via:
gpittea@anantara.com
To apply for this job email your details to gpittea@anantara.com