Please note that only applicants currently residing in Mauritius will be considered.
- Engages with visitors to get input on the calibre of the goods and degree of service.
- Responds to and resolves grievances and issues raised by visitors.
- Able to offer advice on succession planning to the Executive Chef.
- To be informed of every financial objective and budget.
- To guarantee that every time visitors enjoy a wonderful eating experience that offers genuine value for their money.
- Achieve precise costing and regular reviews for all recipes and product yields.
- While preserving portion control and reducing waste, make sure that every food item is made in accordance with the standard recipe cards.
- Make sure the culinary department regions' food supply levels correspond to the hotel occupancy and function estimates in terms of both quantity and quality.
- Make that associate dining services and meals are always of a very high calibre.
- Make sure the cooks are constantly well-groomed, in immaculate uniforms, and well-groomed enough for guests to see.
- Ascertain that every piece of equipment used in food preparation is being utilised appropriately, safely, and with regular cleaning and maintenance.
- Ascertain the preparation and updating of all manuals related to culinary operations.
- Make sure that the overall operating budgets for the Department are closely followed.
- Make certain that all corporate and hotel regulations and procedures are followed by the culinary department.
- For any venue, especially banquets, proper food preparation and creative menu planning are essential.
- To start work orders and pertinent maintenance reports that are backed by the appropriate follow-up on the things that have been completed.
- To treat colleagues well and genuinely want to get to know each and every one of your culinary colleagues.
- To inspire all colleagues with a positive and driven attitude.
