Chef de Partie

About the role

The Chef de Partie will work within the culinary department of Raffles Seychelles, reporting to the Chef de Cuisine. This position is responsible for maintaining high standards of food preparation and service while training and supervising junior kitchen staff.

Key responsibilities

• Prepare high‑quality dishes in an assigned section, ensuring consistency across all junior cooks.
• Maintain adequate raw product inventory for daily service and coordinate with the receiving and storeroom teams.
• Oversee set‑ups for restaurant and banquet functions, ensuring correct timing and presentation.
• Implement portion control, minimize waste, and manage proper storage and recycling of leftovers.
• Monitor hygiene and sanitation, following HACCP guidelines and coordinating equipment cleaning with the Chief Steward.
• Inspect kitchen equipment, report maintenance needs, and ensure safe usage of all utensils and appliances.

Required profile

• Proven experience in a similar kitchen role, preferably within a luxury hotel or resort.
• Ability to train and supervise junior staff, fostering competence and consistency.
• Strong organizational skills and attention to detail in food preparation and inventory management.
• Commitment to upholding food safety standards and maintaining a clean work environment.

Required skills

• HACCP compliance and food safety knowledge.