Website Ocean's Creek Beach Hotel
Nestled in the sunny Northwest coast of Mauritius where long hours of sunshine await our travellers, “Ocean’s Creek” is a cosy 4-star hotel named after the lower reaches of the Tombeau river meeting the Indian Ocean. The hotel enjoys easy access to the sandy beaches with open views of iridescent sunsets over the teal blue bay. On either side, the richness of the surrounding Nature is augmented by the variety of landscapes from the sandy beaches and shore front of the famous Balaclava Bay to Tombeau’s creek, or the surrounding forest down to the never-far away slopes of Peter Both Mountains, too.The hotel enjoys easy access to the sandy beaches with open views of iridescent sunsets over the teal blue bay. On either side, the richness of the surrounding nature is augmented by the variety of landscapes from the sandy beaches and shore front of the famous Balaclava Bay to Tombeau’s creek, or the surrounding forest down to the never-far away slopes of Pieter Both Mountains, too.Accommodation is par excellence in all 136 rooms and suites, providing our guests smart hospitality features offering modern tech and practical solutions in each room. Varying in décor, views, furnishings, and layout, they are not only design-forward and sleek, but all have balconies, offering everyone the perfect zesty gateway to Mauritius’s colours and music. Activities galore – thrills and adventures await the hotel’s youngest visitors at the generous kids’ club for indoor and outdoor entrainment, ending with a splash in the temperature- controlled kids’ pool. The hotel provides accommodation, food and Beverages, entertainment such as indoor and outdoor games, Spa and other services to travellers and tourists.Le Goulet Batterie D’Artois, Le Goulet, Balaclava, Mauritius 6515800
Role Overview
The Chef Butcher is responsible for the preparation, cutting, and portioning of meat, poultry, and seafood in accordance with kitchen standards, food safety regulations, and operational requirements, ensuring high-quality ingredients for all kitchen operations.
Key ResponsibilitiesPrepare, cut, portion, and store meat, poultry, and seafood items according to kitchen standards.Ensure proper handling, storage, and labelling of meat and seafood in compliance with food safety standards.Maintain cleanliness, hygiene, and organisation of the butchery area at all times.Control portion sizes, minimise wastage, and ensure consistent quality.Monitor stock levels, assist with inventory checks, and support ordering of meat and seafood items.Trim, debone, and prepare specialty cuts as required for menu items.Follow proper refrigeration and freezing procedures to maintain product integrity.Ensure compliance with HACCP and other relevant food safety regulations.Work collaboratively with chefs and kitchen staff to meet production needs.Maintain and sharpen knives and butchery equipment.Adhere strictly to hotel policies, grooming standards, and professional conduct guidelines.Support kitchen operations during peak periods or special events.Perform any other duties assigned by the Executive Chef.Qualifications & ExperienceProfessional kitchen or butchery training is preferred.Previous experience in a similar position within a hotel or professional kitchen is required.Skills & CompetenciesStrong knife skills and knowledge of meat, poultry, and seafood cuts.Excellent attention to detail and hygiene standards.Ability to work efficiently in a fast-paced kitchen environment.Team-oriented with good communication skills.Interested candidates are invited to apply with their CV.
Batterie D’Artois, Le Goulet, Balaclava, Mauritius
Phone: 6515800
Apply Via:
hr@oceanscreekmauritius.com
To apply for this job email your details to hr@oceanscreekmauritius.com