Chef de Partie

About the role

We are looking for an experienced Chef de Partie to manage a designated station in our all‑inclusive resort kitchen, ensuring dishes meet our high quality and presentation standards while contributing to a memorable guest experience.

Key responsibilities

• Manage and oversee the assigned station, guaranteeing that all dishes are prepared to the highest quality standards and presented beautifully.
• Lead, train and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering continuous improvement.
• Execute advanced culinary techniques with precision, maintaining the resort’s signature style.
• Organise and manage food inventory for the station, including receiving deliveries, checking quality and maintaining proper storage.
• Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes aligned with the culinary vision.
• Ensure strict adherence to food safety, hygiene and health regulations within the station.
• Monitor food costs and portion control to optimise efficiency without compromising quality.
• Maintain a clean, organised and safe work environment, including equipment maintenance.
• Coordinate timing and preparation to ensure dishes are ready for service at the right moment.
• Communicate effectively with front‑of‑house staff to understand guest needs and deliver exceptional dining experiences.

Required profile

• Minimum 3‑5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role.
• Advanced culinary knowledge and technical expertise in food preparation, cooking techniques and presentation.
• Proven leadership and mentoring experience, able to train and motivate junior kitchen staff.
• Strong organisational and time‑management skills in a fast‑paced environment.
• Excellent attention to detail and commitment to consistent food quality.
• Proficiency in food safety and health regulations compliance.
• Ability to work collaboratively as part of a passionate kitchen team.
• Strong communication and interpersonal skills.
• Experience with food cost management and inventory control.
• Flexibility to work weekday and weekend shifts, including evenings.

Required skills

• Food safety compliance
• Inventory control
• Food cost management