Position: Head of Gastro Operations
Department: Gastro Division - Retail
Location: Mauritius
Reports to: Project Board / CEO (Mauritius Operations)
Mentorship & Oversight: Directly supported and supervised by Wojciech Skoczylas, deputy CEO
Mission of the Role
Lead and develop the gastro part of the company’s concept, ensuring excellent product quality, consistent operations, and efficient food preparation. The role includes close cooperation with W. Skoczylas, who provides strategic guidance, mentoring, and operational oversight.
Main Responsibilities
- Develop and document recipes, product cards, and portion standards.
- Adapt menu combining local Mauritian and international cuisine.
- Ensure product quality and taste consistency across stores.
- Implement SOPs for kitchen operations, hygiene, and safety.
- Lead training programs and on-site coaching.
- Monitor HACCP, health & safety, and quality standards.
- Cooperate with Purchasing and Finance to manage food cost.
- Participate in supplier selection and product testing.
- Supervise and develop a small local culinary team.
- Report key findings and improvements to W. Skoczylas.
Required Experience
Minimum 3–5 years of experience in gastronomy, including at least 2 years in a managerial role. Experience in quick service, café, or convenience formats is an advantage.
Skills & Competencies
- Strong culinary knowledge and taste sensitivity.
- Ability to create and adapt recipes and product cards.
- Understanding of food cost control and yield management.
- Good knowledge of HACCP and hygiene standards.
- Leadership and coaching mindset.
- Collaborative communication skills.
- English proficiency; French or Creole is an asset.
Key Performance Indicators (KPIs)
- Product taste and quality consistency.
- Food cost within target range.
- Implementation of SOPs and training programs.
- Success rate of new product launches.
- Hygiene and quality audit results.
- Team engagement and performance.
