Head of Gastro Operations

Reports to: Project Board / CEO (Mauritius Operations)

Mentorship & Oversight: Directly supported and supervised by Wojciech Skoczylas, Deputy CEO

Department: Gastro Division

Location: Mauritius

Mission of the Role

To build and lead the gastronomic pillar of the Retail Concept ensuring outstanding product quality, operational consistency, and efficient food preparation processes across all stores. The Head of Gastro Operations will work in close cooperation with Wojciech Skoczylas, who will actively guide, mentor, and oversee the implementation of culinary standards and operational systems based on international best practices. Together, they will shape a modern, scalable gastro model combining local Mauritian culinary heritage with global fast-casual standards, ensuring that every Retail store delivers a consistent fast, fresh, flavourful experience.

Main Responsibilities

1. Product Development & Culinary Standards

• Develop and document recipes, product cards, and standard portioning for the Retail store offer (sandwiches,warm snacks, salads, ready-to-eat meals, bakery items, beverages, etc.).
• Draw inspiration from local and international cuisines, while aligning with the Retail brand identity and available supply chain.
• Cooperate with the central kitchen and local suppliers to ensure product quality, repeatability, and taste consistency.
• Lead testing sessions, tastings, and product launches with direct coaching and feedback from W. Skoczylas.
• Maintain complete product documentation (allergens, nutritional data, labeling).

2. Operational Excellence & Training

• Establish and implement Standard Operating Procedures (SOPs) for food preparation, hygiene, and kitchen organization in stores and the central kitchen.
• Co-create training programs and manuals together with HR and Training functions, under the guidance of W.Skoczylas.
• Conduct training sessions and store coaching visits, ensuring full compliance with brand standards.
• Implement a train-the-trainer model to scale knowledge across new store openings.

3. Quality & Food Safety

• Oversee daily implementation of HACCP, health & safety, and sanitation standards.
• Regularly review quality and hygiene audits, reporting findings directly to W. Skoczylas.
• Act promptly on customer or operational feedback to sustain high food quality.

4. Cost Management & Process Optimization

• Work with the Purchasing and Finance teams to optimize food cost, yield, and waste.
• Participate in supplier selection and procurement standardization processes.
• Support planning and optimization of central kitchen production, including batch cooking, portion control, and storage systems
• Present regular reports and improvement recommendations during operational reviews with W. Skoczylas.

5. Leadership & Collaboration

• Build and lead a small, agile culinary and training team (chefs, technologists, trainers).
• Promote a learning culture based on feedback, openness, and responsibility.
• Represent the Retail brand within the local culinary community, cooperating with chefs, technologists, and foodsuppliers.
• Ensure transparent communication and close collaboration with the CEO Project Office led by W. Skoczylas.

Profile of the Candidate

Experience:

• Minimum 35 years of experience in gastronomy, including at least 2 years in managerial role
• Strong experience in developing and implementing new food concepts and operational standards.
• Exposure to both premium gastronomy and fast-casual / convenience environments is highly valued.
• Experience in training and leading teams.

Skills & Competencies:

• Excellent culinary knowledge and creativity ability to design recipes and menus appealing to both local and international customers.
• Strong taste sensitivity and product intuition.
• Knowledge of food cost management, yield control, and process standardization.
• Proficiency in HACCP, health & safety, and kitchen management.
• Managerial and coaching skills ability to inspire and teach others.
• Fluent in English; knowledge of French or Creole will be an advantage.

KPIs:

• Quality and taste consistency across all stores.
• Food cost within target (±1% vs. budget).
• Implementation of SOPs and training completion rate.
• New product launches delivered on time and within cost plan.
• Hygiene and quality audit scores.
• Team engagement and retention levels.