Sofitel Mauritius L’Impérial Resort & Spa is looking for a skilled, creative and passionate Chef de Partie – Bakery to join its Kitchen team.

The Chef de Partie – Bakery will support the daily operation of the Bakery section, ensuring high standards of preparation, production, presentation, hygiene and quality while guiding junior team members and contributing to the smooth running of the department.

Key Responsibilities:

• Ensure sufficient and high-quality mise-en-place for smooth bakery operations.
• Prepare, produce and present bakery items according to hotel standards and standard recipes.
• Maintain strong knowledge of bakery ingredients, equipment, techniques and preparation methods.
• Contribute creative ideas for bakery preparation, presentation and new recipes.
• Ensure consistent quality, freshness and presentation of all bakery products.
• Check products prepared by junior team members and correct any issues promptly.
• Assist in supervising and training Bakery and Stewarding team members.
• Conduct on-the-job training and provide hands-on guidance to junior employees.
• Maintain strict hygiene, HACCP, food safety and health & safety standards.
• Ensure fridges, work areas and equipment are kept clean and sanitised and products are properly stored to avoid spoilage.
• Check the quality of raw materials and ensure required standards and specifications are met.
• Monitor food cost, wastage and proper use of ingredients.
• Prepare requisitions and communicate daily market requirements to senior chefs.
• Support bakery menu preparation and standardisation of recipes.
• Create attractive bakery displays and showpieces using bread, cakes, chocolate, sugar and other products when required.
• Maintain positive working relationships within the Bakery, Kitchen and other F&B departments.
• 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.
• Relevant professional experience in bakery operations within a luxury hospitality environment.
• Previous experience in a supervisory bakery position would be an advantage.
• Holder of a valid Food Handler Certificate.
• Strong knowledge of bakery ingredients, equipment, preparation techniques and production methods.
• Experience with both à la carte and buffet operations.
• Creativity and strong attention to quality, detail and presentation.
• Good understanding of food cost, labour cost and expense control.
• Strong organisational, communication, problem-solving and interpersonal skills.
• Ability to train and guide junior team members.
• Good command of English and French.
• Ability to work under pressure and adapt to operational requirements.
• Proactive, responsible and able to work effectively as part of a team.
• Willingness to work shifts, weekends, public holidays and extended hours where required.