Demi Chef De Partie - Bakery

Kerzer International
Mauritius
Workplace: OnsiteFull timeFunction: Hospitality & Food ServiceSkills: ["Hygiene management","Attention to detail","Teamwork","Communication","Customer focus","Cultural sensitivity","Self-motivation","Flexibility"]

Oversee daily bakery production for lunch/dinner buffet and à la carte service, ensuring quality, portion consistency, and on-time setup of pastry and dessert offerings. Maintain strict kitchen hygiene and HACCP-compliant standards, apply FIFO for stored goods, and inspect incoming items. Coordinate daily line-ups with culinary leaders, train subordinates, control costs/wastage to meet budgeted food cost, and report issues and equipment malfunctions.

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Kerzer International
Kerzer International
1 day ago

Demi Chef De Partie - Bakery

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Last checked: 28 minutes agoStatus: Live

Job Summary

Oversee daily bakery production for lunch/dinner buffet and à la carte service, ensuring quality, portion consistency, and on-time setup of pastry and dessert offerings. Maintain strict kitchen hygiene and HACCP-compliant standards, apply FIFO for stored goods, and inspect incoming items. Coordinate daily line-ups with culinary leaders, train subordinates, control costs/wastage to meet budgeted food cost, and report issues and equipment malfunctions.
Location: Mauritius
Workplace: Onsite
Employment Type: Full time
Job Function: Hospitality & Food Service
Seniority: Entry level

Key Responsibilities

  • •Manage daily production, finishing, and MEP for lunch/dinner buffet or à la carte service.
  • •Perform cleaning and ensure food storage is labeled by date and product name; follow FIFO for stored items.
  • •Check quality of received goods (dry store, deep freeze, and vegetables) and maintain consistency of food served.
  • •Produce quality outputs with attention to detail, meeting expected daily volume and minimizing wastage to achieve budgeted food cost.
  • •Train and guide subordinates daily, coordinate daily requirements/events with Executive chef/pastry chef/sous chef, report issues, and ensure equipment operation and malfunction reporting.

Key Requirements

  • •A strong background in pastry production and hospitality training.
  • •Ensure HACCP-aligned hygiene and grooming standards across the kitchen/pastry areas.
  • •Demonstrate knowledge of menu creation while maintaining quality and controlling costs in high-volume service.
  • •Ability to work with subordinates in a disciplined manner and communicate effectively with culinary leadership.
  • •Flexible, self-motivated, and focused on teamwork, customer courtesy, and cultural sensitivity.
Skills:Hygiene managementAttention to detailTeamworkCommunicationCustomer focusCultural sensitivitySelf-motivationFlexibility

Company Brief

Kerzer International
Kerzner International develops and manages luxury resorts, hotels and branded leisure destinations worldwide, including Atlantis and One&Only properties, delivering integrated hospitality, entertainment and residential experiences at premier beachfront and destination locations.
Industry: Hotels & Resorts
Company Size: Enterprise (1,001+ employees)
Growth: Established Company
Funding: Private Equity Backed
Headquarters: Dubai, United Arab Emirates
Founded: 1972
WebsiteLinkedIn