Chef De Partie

Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience.

Responsibilities

Help with the breakfast M.E.P.; Check the clearing of M.E.P and store all left over in the refrigerator.; Keep your working place tidy, clean and sanitise.; After cooking each dish working area must be kept clean.; Cover all dishes with foil or film paper before entering the cold room to avoid bacteria.; Help the Chef when asked to do so.; Prepare food as per order given by Executive Chef/Sous Chef.; Train all subordinate staff in their daily duties.; Ensure the kitchen is generally clean and tidy before departing.; Keep working place tidy, clean and sanitised.; At the end of shift ensure the equipment used is cleaned and in good working condition and reports any malfunction to the Chef’s office.; Help other cook in any department when asked to do so.; Clear all unused M.E.P in a clean container, cover it with foil or film paper and store in its specific place.; Ensure completion of M.E.P before service.; Assists in the preparation and/or prepare food items as per order given by Executive Chef, Sous Chef, Chef de Partie to fulfill guest request.; Produce dishes as per recipes, photos and set standards.; Ensure cleanliness of work areas.; Maintain a safe work environment. Report and/or rectify safety hazards.; Perform any other duties as may be assigned by the Management

Requirements

High school diploma or equivalent.; Qualification from a culinary school.; Certification in Food & Safety; A minimum of 2 years of experience in hotel industry.; At least 1 year of professional experience on a similar position; Excellent use of various cooking methods, ingredients, equipment and processes.; Multitasking and organizational ability.; Knowledge of best cooking practices.; Excellent use of various cooking methods, ingredients, equipment, tools and processes.; Knowledge of best practices for safety and sanitation.; Ability to work efficiently under pressure.; Great time management skills.; Great communication and interpersonal skills.; Knowledge of best and latest cooking practices/trends.; Fluency in English or another language, written and verbal communication.; Knowledge of a second language is a plus.