Company: Groupe Beau Vallon
Location: Flacq
Job Type: Full-time
Apply Before: 2026-08-22
Job Description
RESPONSIBILITIES Good knowledge of pastry techniques and menu contents Maintains strict control on food portioning and wastage, ensuring gross food profitability Must be willing to work in the various outlets of the hotel as instructed by his supervisor Do pastries adapted to a high standard Ensure that all pastry products are visually attractive and in accordance with established standards of presentation Check daily function sheets and daily menus to ensure production level as per needs of hotel Prepare requisitions for groceries and perishable items on the daily menu forecast Develop new desserts and cakes recipes Requirement: Minimum Form V NC3 food production At least 2 years’ working experience in the field Personal Qualities: Organisational Skills, Planning and Good communication Additional Skill required: Knowledge of Hotel Operations, HACCP standards
Source: MyJob.mu