The Sous Chef will work closely with the Head Chef to assist in managing all aspects of the kitchen operations. This includes food preparation, cooking, menu planning, staff supervision, inventory management, and maintaining high standards of quality and sanitation.
Drop-off transport will be provided and candidates will get 2 days off per week (Tuesday and Wednesday)
Candidates who are interested can send their CV to recruitment@talentlab.mu or WhatsApp number 5839 8812.

Duties

Your duties and responsibilities will include:
•Assisting the Head Chef in menu planning, recipe development, and creating new dishes
•Overseeing the preparation, cooking, and presentation of food items,ensuring adherence to established standards and recipes
•Providing guidance, training, and support to kitchen staff
•Monitoring and manage food inventory, including ordering, receiving, and storage.Minimize waste and ensure optimal stock levels
•Conducting regular inspections and tastings to maintain the quality, flavor, and presentation of dishes
•Enforcing strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.

Qualifications

Requirements:
•You should have proven qualifications and experience in a similar role
•You should reside in the vicinity of Grand-Baie

Experience

•You should have proven qualifications and experience in a similar r

Skills

Your duties and responsibilities will include:
•Assisting the Head Chef in menu planning, recipe development, and creating new dishes
•Overseeing the preparation, cooking, and presentation of food items,ensuring adherence to established standards and recipes
•Providing guidance, training, and support to kitchen staff
•Monitoring and manage food inventory, including ordering, receiving, and storage.Minimize waste and ensure optimal stock levels
•Conducting regular inspections and tastings to maintain the quality, flavor, and presentation of dishes
•Enforcing strict adherence to health and safety regulations, including proper food handling, storage, and sanitation practices.