Join our dynamic culinary team in the stunning landscape of Flacq! We are seeking an enthusiastic Junior Sous Chef who is passionate about food and eager to create exceptional dining experiences in the tourism and travel industry.

As a Junior Sous Chef, you will play a pivotal role in our kitchen, working closely with our Executive Chef and the kitchen brigade to deliver high-quality dishes that delight our guests. Your creativity and attention to detail will be essential in maintaining our reputation for excellence in a vibrant environment.

MAIN DUTIES & RESPONSIBILITIES

·        Maintain a neat, clean and well-groomed appearance. Specific uniform guidelines will be explained as a part of the orientation process.

·        Assist the Sous Chef in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurant’s recipes and specifications maintaining high standards of quality and presentation.

·        Ensure that all tasks are completed efficiently and that food items are ready for service.

·        Consult daily with Sous Chef and Executive Chef on the daily requirements, functions and also about any last-minute events.

·        Coordinate daily tasks with the Sous Chef.

·        Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

·        Establishing and maintaining effective inter-departmental working relationships.

·        Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

·        Interact with guests to obtain feedback on product quality and service levels.

·        Respond to and handle guest problems and complaints.

·        Able to make recommendations to the Executive Chef regarding succession planning.

·        To be aware of all financial budgets and goals.

·        Ensure that the production, preparation and presentation of food are of the highest quality at all times.

·        Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

·        Full awareness of all menu items, their recipes, methods of production and presentation standards.

·        Ensure effective communication between staff by maintaining a secure and friendly working environment.

·        Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

·        Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

·        Daily feedback collection and reporting of issues as they arise.

·        Store all food at appropriate temperatures using the proper containers with cover, labels and dates, to protect against waste and spoilage.

·        Ensure constant innovation in buffet preparation and presentation.

·        Record food spoilage and communicate to the Chefs.

·        Responsible to maintain food logs.

·        Handle special dietary requests and allergen concerns by adapting food preparation methods as needed to accommodate guest needs.

·        Actively participate in the provision of excellent service to guests.

·        Always keep the kitchen clean and organized, wash dishes, sanitize surfaces and rotate stock.

·        Verify that all equipment in the kitchen are kept clean and in proper working condition and report any equipment in need of repairs and maintenance to the Chef de Partie or Sous Chef.

·        Always follow proper food safety and hygiene practices and procedures as well as SOPs.

·        Ensure all equipment is clean and ready for the next shift. Always follow the process “Clean As You Go” on a daily basis.

·        Collaborate with other members of the culinary team, including chefs, cooks and assistant cooks, to coordinate tasks and communicate effectively and ensure smooth operations during service hours.

·        Flexibility and willingness to assist other departments during busy times as and when required.

·        Receive and store food deliveries, rotating stock to ensure freshness.

·        Comply with quality management system and Safety & Health regulations and policies.

·        Check and control the proper storage of products, especially those freshly produced.

·        Check on portion control to maintain product quality and quantity.

·        Always check expiry date of products on a daily basis.

·        Participate in training and career development programme to further progress in the career.

·        Perform general cleaning tasks, using standard Hotel cleaning products as assigned by Superior.

·        Ascertain that the floor is always kept dry and clean to avoid slip/fall accidents.

·        Any other cognate duties may be assigned.

 

CRITERIA

·        Experience working in hospitality & travel industry.

·        Food Production Certificate.

·        Fluent in written and spoken English and French.

·        Knowledge of various cooking techniques, procedures and food handling.

·        Innovative, proactive, reliable and punctual with a strong work ethic.

·        Creative in terms of quality and food presentation.

·        Strong attention to detail and organizational skills.

·        Good communication and teamwork skills.

·        Physical stamina to stand for long periods and lift heavy items.

·        Valid Food Handlers’ Certificate.

·        Ability to work various shifts, including weekends and public holidays.

If you are ready to elevate your culinary career and contribute to a memorable guest experience, we want to hear from you!