Sous Chef Canteen

Sous Chef Canteen (21351)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Sparkling in warm Indian Ocean, on a private peninsula wrapped in ribbons of sand, One&Only Le Saint Géran is a vibrant tropical playground where the marvels of Mauritius are revealed in ultimate style. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

About this Role

Responsible of daily operation, daily MEP, and supervise cleaning of all section, all surfaces before and after each service or mep. Monitor cold room and cooking temperature. Receiving of goods and check quality of all received goods (from dry store, deep freeze, and vegetables.FIFO). Communicates clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. . Adopt the mission and vision of the company. . Always be on time on schedule and buffet set up, and respond to supervise all kitchen mep. Report any incident to Chef immediately to take action. Daily walk through in the kitchen to check equipments are in good condition. Provide assistance to subordinates when needed. Daily check of staff planning. Handing over of all keys and mep to Night Chef for overnight order.

Help the Chef to control food cost and initiate training. Have a critic eye on everything.

Key Duties and Responsibilities

• Always be punctual. Respect and respond positively to your superior and team colleagues.
• Have a good personality and respect all aspects of grooming as laid in the standard of the hotel.
• Leads the Culinary teams in Chef`s absence
• Maintain good personal hygiene and cleanliness in all Culinary departments, keep HACCP STANDARDS at all time.
• To support Executive sous chef Head Chef in Training staffs approved in system, records to be available for each individual staff.
• Provides guidance to junior kitchen staff members , including, but not limited to line cooking, food preparation and dish plating
• Ensure all equipments used are well maintained , in good working order and to log any defects and report to the Engineering manager
• Supervises all daily food preparation and presentation to ensure quality restaurant standards
• Consults daily with Executive Sous Chef and Executive Chef on the Daily Requirements functions and also about any last minute events.
• Monitor stock movement and be responsible for ordering in his section
• Ensure a first in , first –out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Follows the instructions and recommendations from the immediate superior to complete the daily tasks
• Adhere to all recipes given by the Head Chef.
• Need to be fully involved in making all recipes for Breakfast, lunch, pool bar snacks, beach, IRD, dinner service, special events menus, La pointe , Tapasake and Prime
• Ensure all mise en place to be ready on time for Breakfast, Lunch and Dinner service
• Maintain Consistency on all prepared food served during breakfast, lunch and dinner at all time.
• Check periodically expiry dates and proper storage of all food items in the section required.
• To be flexible and willing to help all restaurant kitchen at busy times if required

• Creates schedules for kitchen staffs to ensure optimum resource management and speed of service
• Assist Head Chef to design menu choices based on seasonal ingredient and customer demand
• Always seek and share freely with the superior for innovative ideas.
• Cross-train kitchen staffs on multiple stations
• Track record and replenish inventory as needed.
• Consistently offer professional , friendly and proactive guests service while supporting fellow colleagues
• Liaise daily with outlets chefs to keep open lines of communication regarding guests feedback, respond to customer inquiries and concerns personally.
• Follow all safety and sanitation policies when handling food and beverage
• Establishing and maintaining effective inter departmental working relationships
• Having a good interaction with guests while on the buffet station
• Full awareness of all menu items, the recipes methods of production and presentation standards.
• Ensure highest guest satisfaction, quality, operating and food costs on an ongoing basis
• Involve firmly achieving budgeted food cost and reducing wastage, to make profit.

About You

• Core Values
• Adopt company vision and mission statement
• A good training in food production and hospitality.
• Self motivated , maintain a high level of energy
• Able to work with subordinates in a discipline manner
• Customer focus, attitude and courtesy
• Teamwork
• Dependability
• Respect and maintain company assets in good condition

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.