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Pastry Sous Chef

Savanne
Negotiable
Permanent
Added 21/05/2025
Closing 20/06/2025
Ingrid Gangaram

Assist in all the kitchen operations as per SOPs

1	Take part in training and implement accordingly
2	Keep superior informed about all unusual matter concerning any plan affecting his/her area
3	Adapt to unexpected situation
4	Knowledgeable and compliant to Rules and Regulations prevaling in the Establishment
5	Conduct adequate and satisfactory on-the-job training
6	Keep and ensure records of on the job trainings
7	Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior
8	Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
9	Assist in the building of an efficient team by taking interest in their welfare, safety and development
10	Supervise the performance of the outlet TM and carries out the routine inspections
11	Ensure that guest allergies pertaining to food is being taken into consideration concerning culinary operation, communicated to the Team and follow up is done accordingly
12	Ensure guests satisfaction during services
13	Participate in Eco Standard/Sustainable Responsibility set by the hotel
14	Ensure that orders have been prepared as per set standards and delivered accordingly
15	Ensure that all outlet TM provide an effective and efficient service at all times
16	Maintain excellent interpersonal relationships amongst the team
17	Inform TM on VIPs and specific requests
18	Conversant with daily events document
19	Handle and monitor of guests complaints and the relevant follow up action required
20	Initiate action for regular maintenance and equipment
21	Ensure proper usage and inventory of equipment, materials
22	Ensure that daily requisitions and direct orders are being made according to the number of guest
23	Participate actively in food cost controlling processes
24	Ensure that all transactions regarding guests checks (essential to keeping orders organized and making sure that the kitchen is staying as productive an efficient as possible) are dealt with efficiently
	Assist Superior to:
25	Ensure a proper manning during the shift
26	Manage the outlet's budget efficiently and effectively
27	Ensure energy saving (electricity, gas, water)
28	Ensure respective TMs are operating as per Quality Management System
29	Ensure respective TMs are operating as per S&H regulations and policies
30	Ensure TMs’ grooming is in accordance with hotel’s standards
31	Receive and examine work programmes from superior (Event order)
32	Assist superior to plan and organise respective section activities
33	Prepare and issue work schedules to respective TMs
34	Supervise and coordinate overall section’s activities to ensure effective “mise-en-place”
35	Supervise and participate in all stages of preparation
36	Control quality and visual presentation of meal by tasting and verifying texture and consistency
37	Instruct cooks to prepare food according to “fiche technique”
38	Ensure the process of closing kitchen (gas, water, electricity, air con, cold room…)
39	Supervise the cleaning and carry out routine inspections of the kitchen sections
40	Check quality and expiry date of ordered food items from store and direct deliveries
41	Check and controls the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
42	Ensure that SOPs are being followed
43	Ensure compliance to all safety standards
44	Respect procedures for food handling purposes
45	Participate in presentation & decoration of buffet
46	Comply with all the sustainability commitments and practices implemented within business units
47	Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Heritage Le Telfair Golf & Wellness Resort

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B9, Coastal Road, Bel Ombre, Mauritius, Bel Ombre, Mauritius

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Pastry Sous Chef

Heritage Le Telfair Golf & Wellness Resort

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