Sofitel Mauritius L’Impérial Resort & Spa is looking for an experienced, creative and passionate Chef de Cuisine to join its Kitchen team.

Reporting to the Executive Chef / Executive Sous Chef, the Chef de Cuisine will be responsible for overseeing the daily kitchen operations, leading the Kitchen and Stewarding teams, maintaining high culinary standards and ensuring food quality, hygiene, safety and guest satisfaction at all times.

Key Responsibilities:

• Lead, supervise and motivate the Kitchen and Stewarding teams.
• Plan and oversee food preparation, cooking and daily kitchen operations.
• Ensure consistently high standards of food quality, presentation and guest satisfaction.
• Develop new recipes, menus and creative culinary concepts in line with current trends.
• Ensure proper mise-en-place and smooth operation of all kitchen sections.
• Train, coach and develop team members while supporting their performance and professional development.
• Prepare and review duty rosters according to operational requirements.
• Monitor food cost, labour cost, inventory, requisitions and kitchen expenses.
• Maintain strict hygiene, HACCP, food safety and health & safety standards.
• Ensure the quality and specifications of raw materials, equipment and preparation areas.
• Handle special guest requests, dietary requirements and food allergies appropriately.
• Monitor guest feedback and quality audits and implement corrective actions where required.
• Maintain good working relationships with suppliers and other hotel departments.
• Support recruitment, appraisals, employee integration and disciplinary matters where required.
• Promote Sofitel brand standards, luxury service, professionalism and team spirit at all times.

Requirements:

• Minimum 5 years of experience in speciality cuisine, with experience in creating modern fine-dining cuisine within a 5-star international restaurant or hotel.
• Culinary training and certification of at least NTC 4 Food Production or equivalent.
• Minimum 2 years of professional experience as Sous Chef within luxury hospitality.
• HACCP certified and holder of a valid Food Handler Certificate.
• Strong culinary foundation with experience in both fine dining and casual dining.
• Comfortable working with both à la carte and buffet operations.
• Ability to develop menu concepts and demonstrate creativity in food preparation, garnishing and presentation.
• Good knowledge of food cost, labour cost and expense control.
• Strong leadership, organisational, analytical and communication skills.
• Good computer literacy, including word processing, spreadsheets and presentation software.
• Excellent command of English and French, both written and spoken.
• Strong guest-focused mindset with a genuine passion for luxury hospitality.
• Ability to work under pressure, adapt to operational requirements and work effectively as part of a team.
• Attention to detail, proactive attitude and strong sense of responsibility.
• Willingness to work shifts, weekends, public holidays and extended hours where required. 

NOTE: This position is open to Mauritians ONLY and residing within approximately 25 km of the hotel, EXCLUDING the North/ South/ East regions.