{"id":3005176,"url":"https://alion.io/job/heritage-resorts-pastry-cook","title":"Pastry Cook","company":{"id":2201430,"name":"Heritage Resorts","domain":"heritageresorts.mu","url":"https://alion.io/company/heritageresorts","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":null,"truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Savanne, Mauritius"],"countries":["MU"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":21000,"max":30000,"currency":"MUR","period":"month","gross":true,"usd_annual":7644},"salary_estimate":null,"experience_years_min":1,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-21T00:00:00Z","employer_posted_date":null,"last_verified_at":"2026-10-21T00:00:00Z","board_verified":false,"closed_at":null,"days_open":14,"trust":{"level":"not_scored","repost_count":null,"flags":[],"days_open":14},"description":"1. Preferred\n Qualifications : Basic theoretical knowledge (secondary level –\n NC 3 or equivalent) and/or prior professional experience\n2. Preferred Experience : \n\n Working experience as Assistant Cook for 1 year\n3. Purpose of the role : Take part in training and implement accordingly\n Adapt to unexpected situation \n Knowledgeable and compliant to Rules and\n Regulations prevaling in the Establishment \n Keep superior informed about all unusual matter\n concerning any plan affecting his/her area \n Ensure guests satisfaction during services\n\n Ensure the quality of food produced and served to\n guests are as per set standard\n Participate actively in Eco Standard/Sustainable\n Responsibility set by the hotel\n Report customer complaints efficiently to superior\n\n Minimize wastage and breakages\n Determine in consultation with Chef de Partie,\n amount of commodities necessary to start preparation \n Ensure energy saving (electricity, gas, water)\n\n Comply with Quality Management System and S&H\n regulations and policies \n Receive and examine work programmes from superior\n\n Collect and check ordered food items from store\n Prepare “mise-en-place” of all foodstuffs as\n appropriate\n\n Start cooking by executing processes (fiches\n techniques) according to specificity of meal/pastry\n Keep workplace tidy\n Check and control the proper storage of products,\n especially those freshly produced, checking on portion control, so as to\n maintain product quality and quantity\n Respect and apply SOP\n\n Ensure compliance to all safety standards\n Respect procedures for food handling purposes\n Participate in presentation & decoration of\n buffet\n\n Comply with all the sustainability commitments\n and practices implemented within business units \n Notify the Sustainable Development Department of\n any matters that may pose any impact to the environment and 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