chef de partie

Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards.

Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service.

Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen.

Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently.

Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards.

Qualifications & Experience

Culinary arts degree or certificate from a vocational school.

Previous experience as a Chef de Partie or Senior Line Cook.

Strong culinary skills and ability to manage a section independently.

Leadership skills to supervise junior cooks or commis chefs.

Good knowledge of HACCP and kitchen health & safety procedures.

What we offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care

Competitive remuneration package.

Accommodation & daily transportation.

Full board meals.

Departmental training.