Chef de Partie

About the role

Four Seasons is seeking a motivated Chef de Partie to join the culinary team at its tropical resort location. The role involves delivering high‑quality dishes while upholding the brand’s luxury standards and ensuring a safe, hygienic kitchen environment.

Key responsibilities

• Apply and respect all HACCP and local hygiene regulations.
• Maintain safety and security standards required by the host country.
• Follow line‑manager procedures, recipes and quality standards for the assigned station.
• Minimise waste by using raw products efficiently.
• Cover lower‑level positions within the station when needed.
• Contribute new menu ideas and ensure proper use of kitchen equipment.
• Manage station inventory and merchandise.
• Lead, train and motivate the half‑chef de partie and commis team.
• Communicate brand values, attend daily briefings and weekly service meetings.
• Report any technical or personnel issues to senior kitchen staff.

Required profile

• Proven experience as a Chef de Partie in a hotel or resort kitchen.
• Strong knowledge of HACCP and food safety standards.
• Ability to manage a small team and maintain high service standards.
• Flexibility to cover lower‑level roles when required.

Required skills

• HACCP compliance
• Food safety and hygiene procedures
• Recipe execution and menu planning
• Station inventory management
• Use of professional kitchen equipment