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Chef (Solana Beach Mauritius)","sous-chef-solana-beach-mauritius","Flacq","Full-time","On-site","10,000 – 20,000",{"@type":49,"@id":50,"name":51,"slug":52},"JobCategory","\u002Fapi\u002F.well-known\u002Fgenid\u002Fbe8870d9ece2ef8bb836","Food \u002F Beverages \u002F Catering","food-beverages-catering","Posted Oct 21, 2026","Closing 20\u002F11\u002F2026",{"@type":56,"@id":57,"id":58,"name":59,"slug":60,"industry":61,"logo":62},"JobCompany","\u002Fapi\u002F.well-known\u002Fgenid\u002Ffd0b0ee91979bb0a41b3",107,"Groupe Beau Vallon","groupe-beau-vallon","Tourism \u002F Travel","https:\u002F\u002Fapp.myjob.mu\u002Fapi\u002Fjob-board\u002Ffile?filePath=client-logo\u002Fac767673-0925-43c5-80ec-4885fc1a9a61.png",[64,68,71,74],{"@type":65,"@id":66,"label":67},"JobTag","\u002Fapi\u002F.well-known\u002Fgenid\u002F9ce5020df702306aab88","Sous Chef",{"@type":65,"@id":69,"label":70},"\u002Fapi\u002F.well-known\u002Fgenid\u002F5929cece18cbe66963a6","Catering Chef",{"@type":65,"@id":72,"label":73},"\u002Fapi\u002F.well-known\u002Fgenid\u002F7559ed34ad7d3a749d06","Hospitality Chef",{"@type":65,"@id":75,"label":76},"\u002Fapi\u002F.well-known\u002Fgenid\u002F6ad45d5e55d85874e733","Kitchen Lead","\u003Cp>\u003Cstrong>\u003Cstrong>Build your career with us.\u003C\u002Fstrong>\u003C\u002Fstrong>\u003C\u002Fp>\u003Cp>Solana Beach Mauritius, part of Beau Vallon Hospitality, is a vibrant 4-star family hotel where a dedicated team strives to create unforgettable guest experiences. With over 173 employees, we believe that our success is driven by the talent and passion of our people. We are now seeking a passionate, organised and dynamic Sous Chef to support our Food & Beverages. \u003C\u002Fp>\u003Cp>Reporting to the Executive Chef, the Sous Chef will assist in planning and directing food preparation in a specific section of the kitchen efficiently.\u003C\u002Fp>\u003Cp>Responsibilities:\u003C\u002Fp>\u003Cul>\u003Cli>Ensure high-quality food production while minimising wastage\u003C\u002Fli>\u003Cli>Help in the preparation and design of all food and drinks menus\u003C\u002Fli>\u003Cli>Ensure that the kitchen operates in a timely way that meets quality standards\u003C\u002Fli>\u003Cli>Ensure cleanliness of food production outlets\u003C\u002Fli>\u003Cli>Verify daily event sheet for allergies, hotel occupancy and communicate all necessary information to respective team\u003C\u002Fli>\u003Cli>Plan work load and assign tasks to team\u003C\u002Fli>\u003Cli>Verify requisition upon receipt and monitor flow of products\u003C\u002Fli>\u003Cli>Communicate any change on menu to the F&B department\u003C\u002Fli>\u003Cli>Verify refrigeration and hot holdings temperatures and keep record in temperature log book\u003C\u002Fli>\u003Cli>Supervise set up for lunch and dinner\u003C\u002Fli>\u003Cli>Make requisition for following day and send for approval to Executive Chef\u003C\u002Fli>\u003Cli>Handle guests’ demands and inform Executive chef when necessary\u003C\u002Fli>\u003Cli>Deliver on the job training to new recruits and existing team members when requested\u003C\u002Fli>\u003Cli>Comply with and enforce sanitation regulations and safety standards in the kitchen\u003C\u002Fli>\u003Cli>Ensure that all food production equipment are well maintained\u003C\u002Fli>\u003Cli>Participate in cost control performances of the culinary team by conducting spot checks\u003C\u002Fli>\u003C\u002Ful>\u003Cp>Profile:\u003C\u002Fp>\u003Cul>\u003Cli>NC3\u002FNC4 Food Production\u003C\u002Fli>\u003Cli>Minimum of 4 years’ experience as Chef de Partie\u003C\u002Fli>\u003Cli>Good knowledge of HACCP standards\u003C\u002Fli>\u003Cli>Self-motivated and ability to take initiatives\u003C\u002Fli>\u003Cli>Well disciplined\u003C\u002Fli>\u003C\u002Ful>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":79},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M20 10c0 4.993-5.539 10.193-7.399 11.799a1 1 0 0 1-1.202 0C9.539 20.193 4 14.993 4 10a8 8 0 0 1 16 0\"\u002F>\u003Ccircle cx=\"12\" cy=\"10\" r=\"3\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":81},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Crect width=\"20\" height=\"12\" x=\"2\" y=\"6\" rx=\"2\"\u002F>\u003Ccircle cx=\"12\" cy=\"12\" r=\"2\"\u002F>\u003Cpath d=\"M6 12h.01M18 12h.01\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":83},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Cpath d=\"M8 2v3m8-3v3\"\u002F>\u003Crect width=\"18\" height=\"18\" x=\"3\" y=\"3\" rx=\"2\"\u002F>\u003Cpath d=\"M3 9h18\"\u002F>\u003C\u002Fg>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":85},"\u003Cpath fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M20 6L9 17l-5-5\"\u002F>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":87},"\u003Cpath fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M2 9.5a5.5 5.5 0 0 1 9.591-3.676a.56.56 0 0 0 .818 0A5.49 5.49 0 0 1 22 9.5c0 2.29-1.5 4-3 5.5l-5.492 5.313a2 2 0 0 1-3 .019L5 15c-1.5-1.5-3-3.2-3-5.5\"\u002F>",{"left":4,"top":4,"width":5,"height":5,"rotate":4,"vFlip":6,"hFlip":6,"body":89},"\u003Cg fill=\"none\" stroke=\"currentColor\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\">\u003Ccircle cx=\"18\" cy=\"5\" r=\"3\"\u002F>\u003Ccircle cx=\"6\" cy=\"12\" r=\"3\"\u002F>\u003Ccircle cx=\"18\" cy=\"19\" r=\"3\"\u002F>\u003Cpath d=\"m8.59 13.51l6.83 3.98m-.01-10.98l-6.82 3.98\"\u002F>\u003C\u002Fg>"]