Chef De Partie at Constance Hospitality Management

Plaine Magnien, Grand Port, Mauritius -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

31200.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Methods, Food Safety, Sanitation, Multitasking, Organizational Ability, Time Management, Communication, Interpersonal Skills, Mise En Place, Kitchen Management, Staff Training, Luxury Hospitality

Industry

Hospitality

Description

Company Description Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience. Job Description • Help with the breakfast M.E.P. • Check the clearing of M.E.P and store all left over in the refrigerator. • Keep your working place tidy, clean and sanitise. • After cooking each dish working area must be kept clean. • Cover all dishes with foil or film paper before entering the cold room to avoid bacteria. • Help the Chef when asked to do so. • Prepare food as per order given by Executive Chef/Sous Chef. • Train all subordinate staff in their daily duties. • Ensure the kitchen is generally clean and tidy before departing. • Keep working place tidy, clean and sanitised. • At the end of shift ensure the equipment used is cleaned and in good working condition and reports any malfunction to the Chef’s office. • Help other cook in any department when asked to do so. • Clear all unused M.E.P in a clean container, cover it with foil or film paper and store in its specific place. • Ensure completion of M.E.P before service. • Assists in the preparation and/or prepare food items as per order given by Executive Chef, Sous Chef, Chef de Partie to fulfill guest request. • Produce dishes as per recipes, photos and set standards. • Ensure cleanliness of work areas. • Maintain a safe work environment. Report and/or rectify safety hazards. • Perform any other duties as may be assigned by the Management Qualifications Qualification: • High school diploma or equivalent. • Qualification from a culinary school. • Certification in Food & Safety Experience: • A minimum of 2 years of experience in hotel industry. • Proven experience working in a top luxury resorts is a plus. • At least 1 year of professional experience on a similar position Technical skills: • Excellent use of various cooking methods, ingredients, equipment and processes. • Multitasking and organizational ability. • Knowledge of best cooking practices. • Excellent use of various cooking methods, ingredients, equipment, tools and processes. • Knowledge of best practices for safety and sanitation. • Ability to work efficiently under pressure. • Great time management skills. • Great communication and interpersonal skills. • Knowledge of best and latest cooking practices/trends. • Fluency in English or another language, written and verbal communication. • Knowledge of a second language is a plus. Additional Information WORK WITH CONSTANCE 🌿 Join a team where well-being, career development, and collaboration are at the heart of everything we do. We believe in continuous learning and growth to help our teams achieve their full potential. A strong family spirit is part of our identity, we support and care for one another. We offer international career opportunities, allowing you to develop within a renowned luxury hospitality group. Our passion for luxury hospitality is reflected in every detail of the guest experience. We are committed to environmental and societal contributions, integrating sustainability into everything we do. 🌿We want our team members to feel valued and supported, offering a work environment that encourages excellence, personal growth, and cultural diversity. By nurturing employee satisfaction, we create a positive mindset that naturally translates into exceptional guest service. 🌿 Be part of a company that values people, innovation, and excellence. Division: Kitchen Compensation: MUR 30000 - MUR 31200 - monthly

Responsibilities

Responsible for preparing food items according to recipes and standards while ensuring the kitchen remains clean and sanitized. The role involves managing mise en place, training subordinate staff, and collaborating with the Executive and Sous Chefs.