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 Demi Chef de Partie – Cold Kitchen is responsible for preparing salads, cold appetizers, and buffet items while assisting in supervising junior kitchen staff and ensuring hygiene, organisation, and timely service.
Key Responsibilities
Key ResponsibilitiesPrepare salads, cold appetizers, sandwiches, and buffet items according to recipes and presentation standards.Assist in supervising and training Commis cooks assigned to the cold kitchen section.Ensure proper mise en place is completed on time for service periods.Maintain cleanliness, hygiene, and food safety standards in the cold kitchen area.Monitor portion sizes and food presentation to maintain quality and minimise waste.Assist the Executive Chef and CDP with menu preparation and planning.Rotate stock and assist with inventory control for cold kitchen ingredients.Coordinate with other kitchen sections to ensure smooth service operations.Ensure compliance with HACCP and relevant food safety regulations.Maintain kitchen equipment and report any malfunctions promptly.Follow hotel grooming, safety, and professional conduct standards.Support operations during peak hours, banquets, or special events.Perform any other duties assigned by the Executive Chef or CDP.Qualifications & ExperienceCulinary training is preferred.Previous experience in cold kitchen operations is an advantage.Skills & CompetenciesStrong attention to detail and food presentation.Ability to work efficiently as part of a team.Knowledge of hygiene and food safety practices.Good organisational and time-management 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