Additionalinformation

Additional Information

WORK WITH CONSTANCE

🌿 Join a team where well-being, career development, and collaboration are at the heart of everything we do.

• We believe in continuous learning and growth to help our teams achieve their full potential.
• A strong family spirit is part of our identity, we support and care for one another.
• We offer international career opportunities, allowing you to develop within a renowned luxury hospitality group.
• Our passion for luxury hospitality is reflected in every detail of the guest experience.
• We are committed to environmental and societal contributions, integrating sustainability into everything we do.

🌿We want our team members to feel valued and supported, offering a work environment that encourages excellence, personal growth, and cultural diversity. By nurturing employee satisfaction, we create a positive mindset that naturally translates into exceptional guest service.

🌿 Be part of a company that values people, innovation, and excellence.

Companydescription

Company Description

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.

Jobdescription

Job Description

The Asian Chef De Partie is under the general guidance and supervision of the Executive Sous Chef and with the limits of established Constance Hotel’s policies and procedures, supervise, oversee and direct all aspects of the Kitchen Outlet operation.

Duties and Responsibilities:

Responsibilities and duties for this position shall include, but not be limited to the following areas and activities at management discretion. Direction may be given for tasks outside the scope of work described.

• Provides functional direction to the kitchen operation as assigned.
• Supervise the functioning of all outlet employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
• Establish the roster for the staff.
• Control and analyse, on an on-going basis, the following:
• Quality levels of production and presentation in their respective areas
• Guest satisfaction
• Cleanliness, sanitation, and hygiene
• Ensures optimum performance in all of the above areas as assigned
• Organize and supervise the production, preparation and presentation of all food items to ensure highest quality at all times.
• Assists in maintaining effective employee relations.
• Assists with Banqueting when required.
• Conduct formal and on-the- job training sessions for kitchen employees.
• Complete market lists in accordance with the Hotel quality and quantity standards.
• Checks perishable food items received for quantity and quality standards.
• To taste all Team Members’ Preparations before serving to Guest.
• Informs on a daily basis the Executive Sous Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
• Perform inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Provides hands on supervision and assistance in all Kitchen areas assigned by Executive Sous Chef.
• Performs related duties and special projects as assigned.
• To check all MEP before and during service.

Qualifications

Qualification:

• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.
• Food handler certificate is mandatory.

Experience:

• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• At least 1 year of professional experience on a similar position is a plus.

Technical skills:

• Effective communication, guest relations and leadership skills
• Proven track of developing and implementing new menus
• Exhibits a strong culinary talent in (Chinese, or Indian or other specialty) cuisine.
• Guide menu purchasing and specifications.
• Lead with new cooking techniques.
• Knowledgeable in HACCP and Food Safety Management System.
• Proactive, team player and ability to work under pressure.
• Fluency in English or another language, written and verbal communication.

Knowledge of a second language is a plus.

Videos

Videos To Watch