Chef de Partie – Staff Cafeteria

About the role

The Desert Islands Resort & Spa is seeking a dedicated Chef de Partie to lead the Staff Cafeteria kitchen. You will be responsible for preparing high‑volume meals for team members while upholding the brand’s standards of quality and hospitality.

Key responsibilities

• Prepare and cook daily meals for the staff cafeteria, ensuring consistent taste, quality, and presentation.
• Manage high‑volume food production during peak meal periods.
• Maintain compliance with HACCP, food safety, hygiene, and sanitation standards.
• Assist with menu planning, portion control, food storage, and waste minimisation.
• Keep the kitchen clean, organized, and safe.
• Support and guide Commis Chefs and other kitchen team members.

Required profile

• Experienced Chef de Partie with solid knowledge of high‑volume food production.
• Passionate about delivering quality meals for team members.
• Experience in staff cafeteria or canteen operations and multi‑cuisine preparation is preferred.

Required skills

• High‑volume food production
• HACCP compliance
• Food safety and hygiene
• Menu preparation
• Portion control
• Food storage and waste minimisation