Chef de Partie

We are seeking an experienced and quality-focused Chef de Partie to support the culinary leadership team in maintaining high standards of food production, hygiene, consistency and kitchen efficiency.

The successful candidate will oversee an assigned kitchen section, guide junior cooks and ensure all dishes are prepared according to approved recipes, specifications and HACCP standards.

Key Responsibilities

• Oversee food production within the assigned kitchen section.
• Support the Executive Chef, Executive Sous Chef, Sous Chef and Junior Sous Chef in daily kitchen operations.
• Ensure junior cooks follow approved specification books and standardized recipes accurately.
• Report unavailable ingredients promptly and assist in identifying suitable alternatives.
• Monitor daily occupancy and adjust production levels accordingly to minimize waste and ensure proper food turnover.
• Taste and check food before each service to ensure consistency, quality and presentation.
• Inspect coolers and freezers and ensure correct food storage procedures are followed.
• Ensure all kitchen team members comply with sanitation, hygiene and food safety requirements.
• Maintain compliance with the resort HACCP program and address hygiene issues immediately.
• Ensure the assigned kitchen operates in a safe, efficient and productive manner.
• Maintain effective communication with the Executive Sous Chef and complete all assigned responsibilities.
• Support smooth handover between AM and PM shifts.
• Monitor staffing and roster requirements within the assigned kitchen section.
• Anticipate operational issues and assist in resolving them promptly.
• Guide and support junior kitchen team members during daily operations.
• Contribute ideas and suggestions to improve kitchen efficiency and food quality.
• Maintain proper use and care of kitchen equipment and working areas.
• Perform other duties as assigned by culinary management.

HACCP & Food Safety

• Promote and comply with the resort HACCP program at all times.
• Attend regular HACCP and food safety training.
• Participate in chemical safety training as required.
• Hold or be able to attain Level 1 HACCP Food Safety certification within the required period.
• Maintain high standards of personal hygiene, sanitation and kitchen safety.

Qualifications & Experience

• Relevant culinary education, training or equivalent practical experience.
• Minimum 3 years of previous experience in the same or a similar Chef de Partie role.
• Strong knowledge of food production, preparation methods and kitchen operations.
• Good understanding of standardized recipes, food storage and waste control.
• Ability to supervise and guide junior cooks effectively.
• Good spoken and basic written English.
• Ability to work efficiently under pressure and during busy service periods.
• Physically fit and able to work standing for extended periods.
• First Aid Training required.
• Fire Safety Training required.
• Health and Kitchen Safety Training required.

Personal Attributes

• Quality-focused and attentive to detail.
• Hands-on and reliable.
• Strong team player with good communication skills.
• Organized and able to manage an assigned section independently.
• Creative and willing to contribute new ideas.
• Safety- and hygiene-conscious.
• Flexible to work varying shifts, weekends and public holidays according to resort requirements.
• Professional, neat and well-groomed appearance at all times.