SOUS CHEF (BEACHCOMBER CATERING)

Beachcomber Catering is looking for a dynamic Sous Chef to join their Production department

MAIN RESPONSIBILITIES:

Provide assistance to the Chef in the management of the production department;
Assist the Chef in managing the production plan and organize their schedules;
Organise order and requisitions to ensure adequate provisions for needs in a timely manner;
Oversee the loading and control of food quality;
Share skills and knowledge to Team members, provide them with training and follow their progress through regular assessment;

QUALIFICATIONS & PROFILE:

S.C/acceptable level of secondary education.
NC4 or other relevant certificates/Diploma from the Hotel School or any other recognized institutions.
Computer literate (Vipertex/SCM/HMS/Microsoft Outlook/ Excel/ Word).
At least 2 years’ of experience as Sous Chef Level in Hotels and Catering business.
Experience on an international level would definitely be an advantage.
Strong and pleasant personality, supervisory and organizational abilities.
Knowledge on optimum temperature cooking and sous vide.
Be a key driver of our KPIs i.e. Utilities, Food Production, payroll, cleaning & Client Supply.
Assist the Executive Chef to manage the Kitchen Finance and daily Operations budget.
Be innovative and creative to present new culinary projects.
Having good communication skills and customer oriented.
Be conversant with HACCP requirements to ensure compliance thereof at work.
Smart personality and endowed with good human relationship qualities and ability to work in a team.
Previous professional experience in related function in the catering industry.
Be committed towards personal development and should show deep concern for Safety, Health & Security, the Environment and the Assets of the Company.
Be prepared to work on a flexible roster of 6/1 mostly evening shifts and to be able to work on Sundays, Public Holidays and Cyclonic Days.

NEW MAURITIUS HOTELS LIMITED – Beachcomber HOTELS