Outlet Chef
- Savanne
- Negotiable
- Permanent
- Added 04/02/2025
- Closing 04/03/2025
- Ingrid Gangaram
- Prepare requisitions of supplies. - Ensure that all equipment is in good condition. - Conduct selection, recruitment and promotion of Kitchen personnel. - Ensure that kitchen operations is manned and operated as per instructions.
| Assist Executive Chef to: | |||||||
| Conduct Performance Appraisal/competency evaluation and identify necessary training measures of Kitchen TMs | |||||||
| Conduct selection, recruitment and promotion of Kitchen personnel | |||||||
| Keep his superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
| Ensure that discipline prevails within the team and communicate any disciplinary issues to Superior / HR | |||||||
| Play an active role in the team and ensure smooth and satisfactory hand-over between shifts | |||||||
| Assist in the building of an efficient team by taking interest in their welfare, safety and development | |||||||
| Coordinate & supervise activities to ensure optimum care and assistance to guests | |||||||
| Establish and maintain effective employee relations | |||||||
| Consult daily events for planning purposes | |||||||
| Handling and monitoring of guests complaints and the relevant follow up action required | |||||||
| Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| Assist Executive Chef to: | |||||||
| Handle and monitor of guests complaints and the relevant follow up action required | |||||||
| Formulate a short and long term TM work schedule | |||||||
| Ensure that all equipment is in good condition | |||||||
| Ensure adherence to the duty roster such that there is complete coverage at all times | |||||||
| Manage work equipment inventory and expenses | |||||||
| Monitor the outlet’s operation equipment in collaboration with stewarding | |||||||
| Prepare requisitions of supplies | |||||||
| Miminise wastage as per set standard | |||||||
| Ensure energy saving (electricity, gas, water) | |||||||
| Assist Executive Chef to: | |||||||
| Prepare and manage the outlet budget (Capex, Opex etc). | |||||||
| Ensure a proper manning during the shift | |||||||
| Prepare all “fiches techniques” and submit it to cost controller for fixing of price | |||||||
| Ensure respective TMs are operating as per Quality Management System | |||||||
| Ensure respective TMs are operating as per S&H regulations and policies | |||||||
| Ensure that kitchen operations is manned and operated as per instructions | |||||||
| Ensure smooth and satisfactory hand-over between shifts | |||||||
| Ensure proper grooming of team members as per standard | |||||||
| Ensure proper housekeeping in the kitchen | |||||||
| Control quality of food by tasting and verifying texture and consistency | |||||||
| Participate in food production as and when required | |||||||
| Assist Executive Chef to: | |||||||
| Manage and control his/her Kitchen and stewarding department | |||||||
| Comply with all the sustainability commitments and practices implemented within business units | |||||||
| Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society |
Heritage Le Telfair Golf & Wellness Resort
- B9, Coastal Road, Bel Ombre, Mauritius, Bel Ombre, Mauritius