Sous Chef (Prime Culinary)
(11444)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Sparkling in warm Indian Ocean, on a private peninsula wrapped in ribbons of sand, One&Only Le Saint Géran is a vibrant tropical playground where the marvels of Mauritius are revealed in ultimate style. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.
About the Role
The Sous Chef is responsible for the daily operation, for the thorough execution of all duties, for producing quality outputs by paying attention to details, for the supervision of all sections as well as for helping the Chef to control food costs and in training.
Key Duties and Responsibilities
- To be responsible of the daily MEP.
- To supervise cleaning of all sections and surfaces before or after each service.
- To monitor cold room and cooking temperature.
- To check the quality of all received goods.
- To share information with subordinates in daily line-ups.
- To always abide by the schedule, ensuring that the buffet is set up on time.
- To supervise all kitchen MEP, when necessary.
- To report any incident to the Chef immediately so that necessary actions are taken.
- To do daily checkups on all equipment.
- To help subordinates, when needed.
- To do daily check on staff planning.
- To check daily reservations and to do orders accordingly.
- To ensure that the subordinates are polyvalent trained.
- To ensure that the buffet is always set up on time.
- To ensure consistency on all food served during breakfast, lunch, and dinner.
- To always seek for innovative ideas.
- To always have a critic's eye.
About You
The desired qualification for this role is at least a Higher School Certificate and a National Certificate Level 3 in Food Production. The ideal candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury resort and must be fluent in written and spoken English and French.
Position open for locals only
Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.
