Chef de Partie

About the role

The Four Seasons resort seeks a motivated Chef de Partie to lead a kitchen station, uphold the brand’s luxury standards, and deliver exceptional culinary experiences for guests.

Key responsibilities

• Ensure strict compliance with HACCP and local hygiene regulations throughout food preparation.
• Maintain safety and security standards as required by the host country.
• Manage station inventory, verify quality, quantity, weight, and price of incoming merchandise.
• Oversee cleanliness of the station, refrigerated storage, and equipment.
• Prepare and plate dishes according to recipe specifications, timing, and presentation.
• Train, inform, and lead junior chefs de partie and commis, fostering a motivated team environment.
• Participate in service briefings, weekly meetings, and contribute menu ideas.

Required profile

• Proven ability to lead a kitchen team and coordinate station workflow.
• Strong knowledge of HACCP, food safety, and security norms applicable to the restaurant.
• Experience with inventory control, merchandise ordering, and stock rotation.
• Commitment to Four Seasons quality standards and brand values.

Required skills

• HACCP compliance and food safety procedures.
• Operation of kitchen ranges, refrigeration units, and related cooking equipment.
• Inventory management and merchandise ordering.
• Accurate execution of recipes and menu specifications.
• Quality control according to YAG standards.