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 Cook – Cold Kitchen is responsible for preparing salads, cold appetizers, buffet items, and other cold kitchen dishes, ensuring all food is produced in line with hotel standards and food safety regulations.
Key ResponsibilitiesPrepare cold dishes, salads, appetizers, and buffet items according to recipes and presentation standards.Maintain cleanliness, hygiene, and organisation of assigned workstations.Follow proper food safety, handling, and hygiene procedures at all times.Assist in portion control to minimise waste and maintain consistency.Support the Demi Chef de Partie and Chef de Partie in daily cold kitchen operations.Ensure timely preparation of items for service periods.Rotate stock and assist with inventory management of cold kitchen ingredients.Maintain kitchen equipment and report any malfunctions to the supervisor.Assist in training junior kitchen staff if required.Follow hotel grooming, safety, and professional conduct standards.Perform any other duties assigned by the Executive Chef, CDP, or DCDP.Qualifications & ExperiencePrevious kitchen experience is preferred.Basic knowledge of food preparation in a professional environment is an advantage.Skills & CompetenciesBasic culinary knowledge and knife skills.Ability to follow instructions accurately and work efficiently.Attention to hygiene and cleanliness.Team-oriented attitude and willingness to learn.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