Junior Sous Chef at Minor International

Plaine Magnien, Grand Port, Mauritius -

Full Time

Start Date

Immediate

Expiry Date

15 Mar, 26

Salary

0.0

Posted On

15 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Food Cost Control, Menu Development, Training, Leadership, Guest Service, Inventory Management, Hygiene Standards, Operational Excellence, Team Management, Presentation Skills, Attention to Detail, Communication Skills, Project Coordination, Quality Assurance, Food Safety

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As Junior Sous Chef you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures. Qualifications • Bachelor’s Degree, or any related Culinary degree. • Minimum of 2 years of industry and culinary management experience. • Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members. • Eye for detail to achieve operational excellence • Passion for leadership and teamwork • Excellent guest service skills

Responsibilities

As Junior Sous Chef, you will direct, train, supervise, and coordinate all areas within the culinary department. You will ensure high-quality food and beverage service while managing inventory and maintaining hygiene standards.