Bambou Resort - Second de Cuisine (Sous Chef)

Bambou Resort in Martinique invites qualified applicants from Saint Lucia to apply for the following position.

Position Overview

Job Title: Second de Cuisine (Sous Chef)

Department: Kitchen / Food & Beverage

Reports to: Chef de Cuisine (Head Chef)

Second-level Manager: Director of Food & Beverage

Status: Supervisory status

Contract Type: Fixed-term contract (6 months)

Working Hours: 39 hours/week, including weekends and public holidays

Monthly / Hourly Rate: Negotiable, based on experience

Experience Required: Minimum 3-5 years, including at least 1 year in a management or supervisory role

Industry: Hotel & Hospitality (100–199 employees)

Location: Bambou Resort – Restaurant Bòdlanmè, Trois-Ilets, Martinique (97229)

1. Main Mission

• Assist the Chef de Cuisine in planning, coordinating and supervising all culinary activities.

• Guarantee consistent production quality, food safety (HACCP), compliance with technical recipe sheets, and clear communication of instructions to the team.

• Stand in for the Chef de Cuisine during their absence and ensure continuity of service.

2. Responsibilities and Duties

Production & Quality

• Supervise the mise en place, preparation and plating of dishes according to defined standards.

• Guarantee product consistency in taste, presentation and temperature.

• Actively contribute to the design of dishes, menus and buffets with the Chef.

• Check technical recipe sheets, quantities and raw-material ratios.

• Ensure strict compliance with HACCP standards and internal procedures.

Management & Organization

• Supervise the kitchen team in coordination with the Chef (chefs de partie, commis, dishwashing staff, etc.).

• Maintain discipline, motivation and a positive working atmosphere within the brigade.

• Train and mentor new team members.

• Help organize task allocation and the production schedule.

• Ensure continuity of service in the Chef's absence.

  
  

Supply & Inventory Management

• Assist with stock control, goods receiving and storage.

• Check product quality, traceability and rotation (FIFO).

• Take part in the monthly inventory and monitor food costs.

• Report supply needs and equipment malfunctions.

Hygiene & Safety

• Ensure the ongoing cleanliness of workstations, equipment and cold rooms.

• Apply HACCP protocols, required uniform standards and safety regulations.

• Ensure personal and collective hygiene rules are respected.

• Actively take part in internal audits and quality controls.

3. Required Skills & Attributes

• Excellent command of culinary techniques and buffet service.

• Strong organizational skills, rigor and anticipation.

• Natural leadership and team spirit.

• Ability to manage stress and peak activity periods.

• Good communication with other departments (dining room, dishwashing, management).

4. Education & Languages

• Education: CAP / BEP / Bac Pro in Culinary Arts, minimum.

• Experience: 3 to 5 years in fine dining or hotel catering, including at least 1 year as a confirmed Sous Chef or Chef de Partie.

• Fluent French required (spoken and written) — mandatory for this position.

• English: basic to working knowledge appreciated.

  
  

5. Working Conditions

• Continuous or split shifts depending on service needs.

• Professional uniform provided.

• Position requires availability on weekends and public holidays.

• Possible participation in special events and themed evenings.

• Position based in Trois-Ilets, Martinique (French overseas territory) — the candidate must be able and willing to relocate to and work in Martinique.

6. Objectives and Evaluation

• Maintain consistent quality of preparations and guest satisfaction.

• Compliance with food-cost ratios and HACCP procedures.

• Active involvement in the upscaling of the Bambou Resort food & beverage division.

• Initiative, reliability and exemplary conduct.

7. Required Documents for Your Recruitment File

To prepare your recruitment file and complete the administrative procedures (work permit, visa, etc.), you must provide the following documents. Without them, you will not be able to work in Martinique.

• An up-to-date CV (résumé)

• Copies of your diplomas and/or professional qualification certificates

• Previous employment certificates or reference letters (if available)

• A recent passport-sized photograph

• A criminal record certificate (police clearance certificate)

• Your birth certificate

• Your bank account details (RIB). Please contact your bank to confirm how to receive international transfers within the SEPA zone, or open a bank account with a bank located in the SEPA area.

• A copy of your valid passport

(identity page) If any of these documents are not written in French, you may be required to provide a certified translation at a later stage.

Submit your applications to: barikbar@hotelbambou.fr

Deadline for application is August 20th, 2026.