The Residence Mauritius is actually recruiting a Chef de Cuisine to be in charge of kitchen Operations.

• Planning various types of menus.
• Standardizing recipes.
• Preparing purchase specifications for all foundation ingredients.
• Forecasting the volume of sales and scheduling the production process accordingly.
• Purchasing kitchen equipment and tools.
• Identifying staff requirements and employing enough staff.
• Assigning the right job to the right person to achieve the desired results.
• Controlling food, labor, and overhead costs.
• Maintaining the required gross profit percentage (kitchen profit) level.
• Verifying stocks and preventing wastage.
• Ensuring proper storage of ingredients, especially highly perishable ones such as fish, meat, poultry, cream, ice cream, and so on.
• Preparing the budget and operating within the budget.
• Authorizing the indent prepared by subordinates.
• Supervising the production process in all kitchens.
• Ensuring consistency in quality and portion size moving dishes.
• Ensuring kitchen, personal, and food hygiene.
• Identifying training needs for staff and arranging the training.
• Maintaining discipline amongst the staff.