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

Reporting to the Executive Chef / Executive Sous Chef / Chef de Cuisine, the Bakery Sous Chef will be responsible for supervising bakery production, ensuring consistent quality and hotel standards, organising the work of the section efficiently, and supporting the development of team members.

Key Responsibilities:

• Supervise the production of all bakery items and ensure consistent quality.
• Organise the bakery section efficiently and delegate tasks to team members.
• Prepare bakery products in sufficient quantities according to operational needs.
• Ensure production is carried out in line with hotel standards at all times.
• Maintain strong knowledge of bakery ingredients, techniques and preparation methods.
• Check bakery items prepared by team members and correct any issues promptly.
• Ensure proper storage of bakery products and ingredients to prevent spoilage.
• Prepare requisitions for all required goods and supplies.
• Maintain fridges, work areas and equipment in a clean and sanitised condition.
• Monitor product quality, freshness and proper handling.
• Support cost control through proper stock management, requisitioning and reduced wastage.
• Promote energy-saving practices within the section.
• Maintain effective working relationships and a positive team environment.
• Replace team members when required and support operational needs of the section.
• Follow hotel policies, HACCP requirements and Sofitel service standards at all times.

Requirements:

• Culinary training and certification of at least NTC 4 Food Production or equivalent.
• Minimum 1 year of professional experience as Chef de Partie, preferably within a 5-star luxury hotel in the Bakery Section.
• HACCP certified and holder of a valid Food Handler Certificate.
• Strong knowledge of bakery ingredients, production techniques and preparation methods.
• Strong culinary foundation with experience in luxury hospitality.
• Comfortable working in both à la carte and buffet environments.
• Ability to contribute to menu development under the supervision of senior chefs.
• 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 attention to detail, quality and presentation.
• Able to work under pressure, adapt to operational requirements and work effectively as part of a team.
• Willingness to work shifts, weekends, public holidays and extended hours where required.