Sous Chef (all gender)
- Maritim Resort & Spa Mauritius
- Terre Rouge
- Fulltime
- Unlimited
Introduction
Interesting tasks, good pay and great career opportunities are offered by the Maritim Hotelgesellschaft and its subsidiaries in 36 hotels in 8 countries offer interesting tasks, good pay and great opportunities for advancement. Whoever works with us decides for lived hospitality and quality. You can also benefit from the extensive range of further training courses offered by the Maritim Academy, active participation through regular employee surveys and a good work-life balance. What are you waiting for? Apply now!
Key Responsibilities
- Lead and manage the daily operations of the German à la carte restaurant, ensuring exceptional food quality, consistency, and service standards.
- Plan, develop, and update authentic German menus that reflect both traditional regional specialties and contemporary culinary trends while meeting the expectations of an international clientele.
- Prepare and oversee the production of all German dishes, ensuring consistency in taste, presentation, and portion control.
- Maintain the highest standards of food quality, freshness, hygiene, sanitation, and food safety in accordance with HACCP and hotel policies.
- Ensure all dishes are prepared and presented in accordance with five-star luxury hospitality standards.
- Supervise, train, mentor, and motivate the kitchen brigade, fostering teamwork, professional development, and high performance.
- Conduct regular training on German cooking techniques, recipes, plating standards, food safety, and kitchen procedures.
- Develop standard recipes and establish preparation methods to maintain consistency and control food costs.
- Monitor food costs, labour costs, and kitchen expenses while maximizing productivity and minimizing waste.
- Collaborate with the Executive Chef in menu engineering, seasonal promotions, wine pairing dinners, culinary festivals, and special events.
Your Skills
- Diploma in Culinary Arts, Hotel Management, or a related field from a recognized institution.
- Professional culinary certification or apprenticeship in German cuisine is highly desirable.
- Minimum of 5–8 years of progressive culinary experience, including at least 2–3 years as Chef de Cuisine, Sous Chef, or a similar leadership role in a luxury hotel or fine dining restaurant.
- Extensive knowledge of traditional and contemporary German cuisine, regional specialties, authentic cooking techniques, and modern culinary trends.
- Strong knowledge of international food safety standards, HACCP, sanitation, and occupational health and safety regulations.
- Proven experience in menu development, recipe standardization, food costing, inventory control, purchasing, and budget management.
- Fluent in English
- Demonstrates creativity, attention to detail, professionalism, integrity, and a commitment to continuous improvement.
We offer
- Competitive salary and comprehensive benefits package
- Work Permit arrangement
- Accommodation arrangement
- Flight Ticket arrangement
- Health Insurance
- Opportunities for professional development and training.
Interested?
We are looking forward to your Online-Application!
- Maria Schwartz
- Recruiting Manager International
