Chef de Partie – Luxury Resort Kitchen

About the role

Assist the Chef de Cuisine and Sous Chef in operations, covering for them when absent, supervising staff and ensuring high‑quality food preparation to deliver an excellent guest experience.

Key responsibilities

• Assign tasks to Demi Chefs and Commis Chefs and verify correct execution.
• Maintain HACCP documentation, hygiene standards and ensure all food preparation meets quality standards.
• Prepare and present high‑quality dishes and mise‑en‑place for all relevant menus.
• Monitor night shift handover and communicate information to the next shift.
• Control food costs, contribute to gross profit margins and assist with cost‑control measures.
• Report maintenance, hygiene, and safety issues and ensure compliance with hotel security, fire, health and safety regulations.

Required profile

• 2‑3 years experience in a similar role at a five‑star hotel.
• Supervisory experience with ability to motivate and maintain good employee relations.
• Positive attitude, strong communication skills and ability to work under pressure, both independently and in teams.
• Ability to make decisions, administer disciplinary action and produce checklists.

Required skills

• HACCP control knowledge.
• Food safety and hygiene standards.