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

Reporting to the Executive Chef / Chef de Cuisine, the Pastry & Bakery Chef will be responsible for overseeing the day-to-day Pastry and Bakery operations of the hotel, leading the team, ensuring timely production and maintaining the quality and service standards of Sofitel and Accor.

Key Responsibilities:

• Lead and manage the Pastry and Bakery team.
• Oversee daily pastry and bakery production and ensure smooth operations.
• Ensure buffet set-up and timely replenishment of pastry and bakery items.
• Ensure pastry and bakery products are delivered to restaurants, outlets, meeting rooms and other designated areas on time and according to hotel standards.
• Maintain consistent standards of quality, presentation and production.
• Prepare and oversee breads, pastries, cakes, doughs, fillings, icings and other pastry and bakery products.
• Monitor baking temperatures, timings and production methods to ensure consistent results.
• Check the quality of raw materials and ensure required specifications are met.
• Maintain proper inventory and production records.
• Order or receive supplies and equipment as required.
• Coordinate pastry and bakery deliveries.
• Develop new recipes and contribute to product innovation.
• Anticipate and address guest concerns and support initiatives aimed at improving guest satisfaction.
• Ensure equipment complies with health and safety requirements and is properly maintained.
• Maintain positive working relationships within the team and with other departments.
• Lead by example and promote Sofitel values, luxury service standards, professionalism and grooming standards at all times.

Requirements:

• NTC 3 in Bakery/Pastry or equivalent qualification.
• Minimum 2 years of experience as a Bakery/Pastry Chef in a 5-star luxury hotel.
• Strong knowledge of pastry and bakery production, ingredients, techniques and equipment.
• Proven leadership, problem-solving and interpersonal skills.
• Ability to lead, train and motivate a pastry and bakery team.
• Strong attention to quality, consistency and presentation.
• Good organisational and time-management skills.
• Ability to work under pressure and manage operational priorities effectively.
• Strong understanding of hygiene, food handling, occupational health and safety requirements.
• Creativity and ability to develop new pastry and bakery products.
• Professional attitude with a strong focus on guest satisfaction and luxury service standards.
• Willingness to work on different shifts as per roster, including Sundays and Public Holidays, and according to operational requirements.