Sous Chef (Preskil Island Resort)

The Sous Chef will be the second-in-command in the kitchen, responsible for managing daily operations, supervising kitchen staff, and ensuring food quality.
 
Key ResponsibilitiesKitchen Supervision: Managing the daily operation of the kitchen, including leading staff during service and enforcing safety and hygiene standards.Food Preparation & Quality Control: Cooking, prep, and ensuring all dishes meet high standards of taste and presentation.Staff Management & Training: Training new employees, scheduling, assigning duties, and assisting with recruitment.Menu Development: Assisting the Executive Chef with creating new menu items, specials, and calculating costs.Inventory & Supplies: Tracking inventory levels, ordering supplies, and checking equipment maintenance. 

C/o Compagnie de Beau Vallon Ltee, Riche en Eau, St Hubert, Mauritius

Phone: 633 7310 / 633 7311/633 7310

Apply Via:

hr@bvhospitality.mu