Cook/ Pastry Cook

To prepare & provide the highest quality food /pastries in his/ her area, maintaining utmost hygiene & sanitation in order to achieve the optimum level of guest satisfaction and profitability in an atmosphere of high individual morale.

Key Responsibilities:

1. To prepare food & provide prompt, courteous & accurate service to all the customers (Internal & External) as per organisational standard of quality.
2. Controls food wastage without compromising on food quality.
3. Prepare all mise-en-place in production sections for smooth kitchen operation.
4. Ensures hygiene and cleanliness of his/her area at all the times.
5. To assist Chef de Partie in implementing organisational standards on food quality, preparation and presentation.
6. Responsible for maintaining all kitchen equipment in his/her area in good working condition.
7. Responsible for adherence to all organisational policies & procedures.
8. To carry out any additional tasks those are assigned to him/her on time.

Person Specification:

1. NC3 in Food Production /Pastry from Hotel School of Mauritius

2. At least 1-2 years experience in similar position in the hotel sector

3. Able to work on odd hours (all shifts - early morning, morning, nid day and evening)

4. Able to work under pressure and in a team

5. Valid certificate of character and food handlers certificvate is a must

6. Pleasant, outgoing personality