JOB DESCRIPTION INFORMATION: Job Title: Head Chef Employment Type: Permanent Work Model: Onsite (Mauritius) JOB CONTEXT: Were on the hunt for a talented, passionate, and flavour-obsessed Head Chef to take charge of our kitchen and bring our culinary vision to life! If youre the kind of chef who thrives on creativity, leads with confidence, and can plate perfection even on the busiest nights, we want you. Youll be the heartbeat of our kitchencrafting unforgettable dishes, inspiring your team, and keeping everything running smoothly behind the scenes. And heres the exciting part: a brand-new international opportunity in Mauritius has just become available for the right Head Chef! If youre ready to take your skills to a world-class island destination and make your mark in a dynamic culinary environment, this could be your next big adventure. Duties and Responsibilities: Oversee daily kitchen operations, including food preparation, cooking, and plating. Develop and update menus, incorporating seasonal ingredients and current culinary trends. Ensure all dishes meet quality standards for taste, presentation, and portion control. Lead, train, motivate, and supervise kitchen staff to create a productive, positive working environment. Manage inventory, order supplies, and maintain cost control to minimize waste. Ensure full compliance with health, safety, and hygiene regulations. Monitor kitchen performance and implement improvements for efficiency and consistency. Collaborate with management to plan specials, events, and new menu launches. Strong leadership and team management skills. Excellent understanding of cooking techniques, ingredients, and culinary trends. Solid knowledge of food safety, hygiene standards, and HACCP guidelines. Key Requirements: Relevant culinary qualification or certification is preferred. Strong leadership and team management skills. Excellent knowledge of cooking techniques, food safety, and kitchen operations. Ability to work under pressure in a fast-paced environment. Creativity, attention to detail, and passion for high-quality food. Strong communication and organizational skills. Qualifications: Diploma/Certificate in Pastry Arts, Culinary Arts, or relevant field. Relevant Chef & Pastry Certification. Non-Negotiables: Relevant Chef & Pastry Certification. Practical experience portfolio. Minimum 5 years of experience in a senior culinary role (Sous Chef or higher). Proven track record of managing a kitchen team and overseeing daily operations. Package & Remuneration: Will be agreed based on qualifications, applicable experience and previous earnings.

The lodge will have seven new suites, one honeymoon suite, one existing suite in the old main building. Catering for 18 guests in total. There will be 2 main lodges each with own kitchen and own bar. Candidate Requirements: Previous Head Chef experience in a luxury lodge environment is essential. Sound knowledge of food preparation and kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Sound knowledge of menu compilation and international and up-to-date market trends. Sound knowledge and understanding of stock procedures and control. Sound knowledge of product and supply. Good knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Good knowledge of accounting principles, such as assessing P&L statements or forecasts. Excellent attention to detail, excellent hygiene principles. Guest-focus philosophy, embodying the property’s ethos and driving exceptional guest experiences. Excellent communication skills (written and verbal), practicing honest communication. Team player with a positive attitude, enthusiasm, and emotional control. Excellent time management and self-discipline, interpersonal, and problem-solving skills. Proactive, use initiative and creative flair when required. Committed and loyal, adaptable, and flexible. Must work accurately under pressure. People skills tolerance, patience, and care. Leadership skills with a passion for development and skills transfer.

The Head Chef is to manage, lead, and train the kitchen staff in line with the property’s food directive, ensuring food preparation to the highest standard. Kitchen Operations & Administration Effective kitchen administration to minimize shortages and wastage and ensure robust stock control. Take full responsibility for any shortages, wastage, and variances. Meet mandated costs through creativity and strong stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in excellent condition. Review and analyze monthly accounts, highlight, and account for problem areas, and ensure appropriate action is taken to rectify these problems. Take complete responsibility for the profitability of the department. Ensure kitchen cleanliness and hygiene are of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Implement, monitor, and maintain constant communication between the kitchen, management, and front-of-house staff. Check that meals and functions are set up to standards. Control staff food: cost, quality, and quantity. Attend meetings when required. Training, Development & Mentorship Earmark and develop individuals who show potential to grow into positions within the wider group. Implement and document training, facilitating the use of appointed internal and external trainers, and ensuring continuous learning and growth of the kitchen team. Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation. Drive and monitor the effective implementation and execution of performance management and succession planning processes. Carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. Follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected. Food & Menu Preparation Implement menus throughout the different outlets and properties. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with a focus on completing tasks within the time available and to the set standard. Requirements – Qualifications and Skills Sound knowledge of food preparation and kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Sound knowledge of menu compilation and international and up-to-date market trends. Sound knowledge and understanding of stock procedures and control. Sound knowledge of product and supply. Good knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Good knowledge of accounting principles, such as assessing P&L statements or forecasts. Excellent attention to detail, excellent hygiene principles. Guest-focus philosophy, embodying the property’s ethos and driving exceptional guest experiences. Excellent communication skills (written and verbal), practicing honest communication. Team player with a positive attitude, enthusiasm, and emotional control. Excellent time management and self-discipline, interpersonal, and problem-solving skills. Proactive, use initiative and creative flair when required. Committed and loyal, adaptable, and flexible. Must work accurately under pressure. People skills tolerance, patience, and care. Leadership skills with a passion for development and skills transfer. Maximizing Impact as a Team Member Excellent attention to detail. Guest-focus philosophy, embodying the property’s ethos and driving exceptional guest experiences. Excellent communication skills (written and verbal), practicing honest communication. Team player with a positive attitude, enthusiasm, and emotional control. Excellent time management and self-discipline, interpersonal, and solution-seeking skills. Proactive, use initiative and creative flair when required. Committed and loyal, adaptable, and flexible. Must work accurately under pressure. People skills tolerance, patience, and care, ability to receive constructive feedback openly. We create opportunities and experiences for people to enrich their lives. Our values guide our behaviors and how we act, and they help us find the right partnerships for growth.