Hiring · Mayotte
Hiring a head chef in Mayotte
A head chef is judged on the brigade, not on the CV. In Mayotte, where supply forces you to cook with what arrives, we look for chefs who have managed tight food costs and high-turnover teams, and who can explain it in three sentences.
What we assess
Three points, before we present anyone to you.
Cost control
How they build a menu around what is available, and the ratios they track every week.
Hygiene and discipline
What they put in place so the standard holds without them, and what they do when a commis ignores it.
Brigade management
How they train, how they sanction, how they keep their best people.
An excellent cook is not necessarily a chef: someone who has never run a brigade or a food budget is not presented as a head chef, whatever their technique.
Candidates already living on the island are presented like any other; we widen the search to the mainland when the local market is too narrow.
Timing and fees
Three profiles within ten days.
Catavia search mandate
Unbeatable rate
Set with you, mandate by mandate
Sourcing, Catavia Interview for every finalist, Board Report, three profiles presented within 10 days.
Other hires · Mayotte
Let's talk about your role.
Twenty minutes to scope the hire, the deadline and the price.