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

Reporting to the Executive Chef / Chef de Cuisine, the Sous Chef will support the management of daily kitchen operations, supervise the Kitchen and Stewarding teams, and ensure consistent standards of food quality, hygiene, presentation and guest satisfaction.

Key Responsibilities:

• Supervise and lead the Kitchen and Stewarding teams within the assigned outlet.
• Plan and oversee food preparation and cooking activities.
• Ensure proper mise-en-place and smooth daily kitchen operations.
• Maintain high standards of food quality, presentation and production.
• Ensure dishes are prepared in accordance with standard recipes.
• Demonstrate sound knowledge of ingredients, cooking techniques and presentation.
• Contribute new ideas in food preparation, garnishing and presentation.
• Prepare specialty dishes, including meals for guests with food allergies.
• Train, coach and develop team members through hands-on support.
• Monitor food cost and contribute to the control of outlet expenses.
• Maintain strict hygiene, HACCP, food safety and health & safety standards.
• Ensure HACCP records are accurately completed and submitted on time.
• Check the quality of raw materials, equipment and preparation areas.
• Support stock requisitions, inventory records and kitchen deliveries.
• Assist with outlet rosters and attend operational coordination meetings as required.
• Handle operational issues and support corrective actions where necessary.
• Interact with guests when required and follow up on guest feedback and complaints.
• Promote Sofitel values, luxury service standards, professionalism and team spirit at all times.

Requirements:

• Culinary training and certification of at least NTC 4 Food Production or equivalent.
• Minimum 1 year of proven experience as Chef de Partie in a 5-star luxury hotel.
• HACCP certified and holder of a valid Food Handler Certificate.
• Strong cooking foundation with experience in both fine dining and casual dining.
• Comfortable working with both à la carte and buffet operations.
• Ability to contribute to menu development under the supervision of the Executive Chef / Executive Sous Chef.
• Good knowledge of food cost, labour cost and expense control.
• Strong leadership, problem-solving and interpersonal skills.
• Strong verbal and written communication skills.
• Good organisational and analytical abilities.
• 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 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.