Chef de Partie – Fine Dining

About the role

Constance Ephelia is seeking an experienced Chef de Partie to lead a section in its fine‑dining kitchen on Mahé, Seychelles. The role involves preparing, cooking and plating dishes to luxury standards while supporting the kitchen brigade.

Key responsibilities

• Maintain consistency in dish quality, portion control and presentation across all service periods.
• Lead and manage an assigned section, overseeing food preparation, cooking and plating to fine‑dining standards.
• Develop and execute innovative dishes while adhering to menu specifications.
• Supervise and mentor junior kitchen staff, providing guidance on technique, food safety and professional development.
• Manage inventory, stock rotation and food costing for the section to minimise waste and maintain profitability.
• Ensure strict compliance with food safety, hygiene and HACCP protocols.
• Collaborate with other chefs de partie and kitchen leadership to ensure seamless service flow.
• Communicate with front‑of‑house staff to ensure timely and accurate service delivery.
• Maintain a clean, organised and efficient working environment within the section.

Required profile

• Minimum 4–5 years experience in fine‑dining kitchens, proven as a Chef de Partie or equivalent senior position.
• Classical training in French or contemporary fine‑dining cuisine.
• Strong leadership and people‑management abilities.
• Comprehensive knowledge of food safety, hygiene standards and HACCP principles.
• Experience in Michelin‑starred or award‑winning establishments is preferred.
• Ability to work under pressure while maintaining quality and composure.

Required skills

• Advanced culinary techniques.
• Classical French and contemporary fine‑dining cuisine preparation.
• Food safety and HACCP compliance.
• Kitchen management systems and inventory control.
• Plating and presentation expertise.