Prerequisites:
-NTC 3 or equivalent qualifications.
-Good communication skills both in English and French.
-Excellent team spirit.
-Willingness to work extra hours according to business demands.
Key responsibilities:
Preparing, cooking and presenting dishes within your speciality
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef andhead chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins.
Veranda Grand Baie Hotel & Spa
Royal Road, Grand Bay, Mauritius, Grand Bay, Mauritius
We use cookies to customise our website for you, giving you the best possible user experience. If you continue without changing your settings, we’ll assume that you are happy to receive this personalisation. Find out more about our cookie policy