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

The Chef de Partie – Pastry will be responsible for supporting the daily operation of the Pastry section, ensuring high standards of production, presentation, hygiene and quality while supervising junior team members and contributing to the smooth running of the department.

Key Responsibilities:

• Supervise pastry production and ensure smooth daily operations.
• Plan and carry out pastry preparation and production activities.
• Ensure sufficient and high-quality mise-en-place is available at all times.
• Prepare and present pastry items in accordance with hotel standards and standard recipes.
• Maintain consistent quality, presentation and freshness of all pastry products.
• Demonstrate strong knowledge of pastry ingredients, equipment, techniques and preparation methods.
• Contribute creative ideas for pastry production, garnishing, presentation and new recipes.
• Prepare specialty items, including products suitable for guests with food allergies.
• Train, guide and support junior team members through hands-on coaching.
• Monitor food cost, wastage and proper use of ingredients.
• Maintain strict hygiene, HACCP, food safety and health & safety standards.
• Ensure fridges, work areas and equipment are kept clean, sanitised and properly maintained.
• Check raw materials and finished products to ensure quality and specifications are met.
• Prepare requisitions, market lists and support inventory and production records.
• Assist in preparing pastry menus and standard recipes in coordination with senior chefs.
• Contribute to promotions and create showpieces using chocolate, sugar, bread, cake or other pastry products.
• Maintain positive working relationships within the Pastry section and with 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.
• Minimum 1 year of proven experience as Chef de Partie in a 5-star luxury hotel, in the Pastry Section.
• HACCP certified and holder of a valid Food Handler Certificate.
• Strong pastry foundation with good knowledge of ingredients, equipment, techniques and preparation.
• Experience in both à la carte and buffet operations.
• Creativity and strong attention to quality, detail and presentation.
• Ability to contribute to menu development under the supervision of senior chefs.
• Good understanding of food cost, labour cost and expense control.
• Strong leadership, problem-solving and interpersonal skills.
• Strong organisational and communication abilities.
• Good computer literacy.
• 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.
• Willingness to work shifts, weekends, public holidays and extended hours where required.