Head Chef

Primary Purpose:

The Head Chef will oversee and manage all culinary and catering operations of the clubhouse, ensuring high standards of food quality, hygiene, profitability, and service excellence in line with member expectations and seasonal trends.

Main Responsibilities:

Catering Operations

• Manage all aspects of the clubhouse's kitchen and restaurant, including staff, stock, menus, and service hours.
• Ensure food offerings are aligned with member preferences and seasonal changes.
• Maintain a clean, hygienic kitchen and ensure all equipment is functional and compliant with HACCP and health regulations.
• Supervise and train catering staff, ensuring efficient service and adherence to disciplinary and performance standards.
• Establish and maintain a professionally run restaurant with high-quality service and presentation.
• Attend and oversee catering for major golf functions, events and client golf days.
• Assist in marketing and planning of catering events and functions.

Financial & Stock Control

• Ensure turnover and gross profit percentages meet or exceed approved annual budgets.
• Establish beverage budgets and implement strategies to increase profitability.
• Monitor stock levels and implement controls to prevent shrinkage, wastage, and losses.
• Investigate stock variances and report material discrepancies to the General Manager.
• Assist the Financial Manager with daily cash float checks and cash-ups when requested.

Strategic Development

• Expand catering services and identify new revenue opportunities.
• Lead the establishment of a culinary training school with appropriate accreditation.

Human Resources

• Manage catering staff schedules, training, wellbeing, and leave administration.
• Administer timesheets and rosters to ensure cost-effective staffing without compromising service.
• Report staff transgressions and performance issues to the General Manager.

Reporting & Compliance

• Review and sign off monthly financial reports in the format required by the Executive Committee.
• Ensure compliance with the Workers' Rights Act 2019 and other relevant labour regulations in Mauritius.

Qualifications:

Diploma in Culinary Arts or Hospitality Management

• This is the standard minimum qualification for professional chef roles in Mauritius. It covers essential culinary techniques, kitchen operations, and food safety.

Advanced Certifications (Preferred):

• Bachelor's or Hotel Management (optional but advantageous for senior roles).

• HACCP Certification or equivalent food safety training.

• Leadership or Management Training in hospitality.

Competencies Required:

• Strong attention to detail and accuracy.
• Good organizational and time management skills.
• Basic knowledge of food safety and hygiene standards.
• Proficiency in MS Excel and inventory software.
• Ability to work independently and as part of a team.
• Minimum 5 years of experience in a senior kitchen role, including team management and menu planning.
• Proven track record in budgeting, cost control, and event catering.

Application with CV should be submitted by email to careers@montchoisygolf.com by latest 30 September 2025. For more information on the Mont Choisy Group of Companies, please visit our website www.montchoisy.com. The company reserves the right to call only the best candidates for an interview and not to make any appointment following this advertisement.