Constance Hospitality Management is hiring an Asian Sous Chef to provide functional direction and supervision within the kitchen operations at Constance Le Chaland, a luxury resort in Mauritius. You will be pivotal in ensuring exceptional food quality, effective cost control, comprehensive staff training, and the maintenance of our high standards for cleanliness and guest satisfaction.

What You'll Do

Provide functional direction to assigned kitchen operations.
Supervise outlet employees, facilities, and costs to maximize Food and Beverage department profitability.
Establish staff rosters.
Control and analyze quality levels of production, presentation, guest satisfaction, cleanliness, sanitation, and hygiene.
Organize and supervise the production, preparation, and presentation of all food items.
Assist in maintaining effective employee relations.
Assist with banqueting when required.
Conduct formal and on-the-job training sessions for kitchen employees.
Complete market lists in accordance with hotel quality and quantity standards.
Check perishable food items received for quantity and quality.
Taste all team members' preparations before serving to guests.
Inform the Executive Sous Chef daily of all relevant operational and personal matters.
Perform inspections of all kitchen areas, cold rooms, and equipment.
Provide hands-on supervision and assistance in all kitchen areas as assigned.
Perform related duties and special projects as assigned.
Check all mise-en-place before and during service.

What We're Looking For

A Food Handler Certificate is mandatory.
A minimum of 3 years of experience in the hotel industry.
Effective communication, guest relations, and leadership skills.
Exhibits a strong culinary talent in Chinese, Indian, or other specialty cuisine.
Knowledgeable in HACCP and Food Safety Management Systems.
Proactive, a team player, and able to work under pressure.
Fluency in English or another language, both written and verbal.

Nice to Have

Middle or Secondary Education plus additional training or certificates in the relevant field.
Proven experience working in a top luxury resort.
Experience working in remote island locations.
At least 1 year of professional experience in a similar position.
A proven track record of developing and implementing new menus.
Experience guiding menu purchasing and specifications.
Leadership in new cooking techniques.
Knowledge of a second language.

Team & Environment

You will report directly to the Executive Sous Chef, contributing to a collaborative kitchen team dedicated to excellence.

Benefits & Compensation

Continuous learning and growth opportunities.
A strong family spirit and supportive team environment.
International career opportunities within a luxury hospitality group.
A work environment that encourages excellence, personal growth, and cultural diversity.