Chef De Partie

About the role

The Chef de Partie will work full‑time on‑site in a newly renovated beachfront hotel kitchen. The role demands a flexible culinary professional who can rotate across all stations – breakfast, grill, sauté, prep, garde‑manger, bakery and pastries – while maintaining consistent food quality and service standards.

Key responsibilities

• Manage rotating kitchen sections on a daily basis.
• Prepare and execute hot‑section prep as well as dessert and pastry menus to a high standard.
• Maintain cleanliness and HACCP hygiene standards throughout the kitchen.
• Train and guide junior kitchen staff, fostering teamwork and skill development.

Required profile

• 2–3 years of experience as a Chef de Partie or Demi Chef de Partie.
• Proficient reading, writing and communicating in English.
• Experience handling desserts, pastries and breads in high‑pace, high‑standard kitchens.
• Strong attention to detail, ability to work under pressure and meet production deadlines.
• Good understanding of hygiene standards and a positive, team‑oriented attitude.

Required skills

• HACCP compliance and kitchen hygiene knowledge.
• Pastry and dessert preparation.
• Bread baking.
• Grill and sauté cooking techniques.
• Ability to rotate across multiple kitchen stations.

What we offer

• Competitive salary based on experience.
• Opportunities for growth within a respected hospitality company with multiple properties.
• Encouragement of creative input in menu development.
• Stable, professional working environment.