Chef de Partie (Local Talent)

About the role

Six Senses Zil Pasyon is hiring a local-talent Chef de Partie. The role carries full responsibility for the efficient operation of the kitchen, including preparation of meats, seafood, poultry and vegetables, and maintaining quality standards and service.

Key responsibilities

• Prepare meats, seafood, poultry, vegetables and other items for cooking in broilers, ovens, grills, fryers and other kitchen equipment.
• Take 100% responsibility for the quality of products served.
• Check incoming produce against order sheets, receiving records and purchasing specifications.
• Follow standard portion sizes, cooking methods, quality standards and kitchen rules, and follow proper plate presentation and garnish setup.
• Assist in controlling the outlet's operational budget and keep costs under control.
• Record guest complaints, requests and solutions and report them to the Executive Chef or Executive Sous Chef.
• Adhere to Six Senses policies on fire, hygiene and safety, and keep equipment and the working area clean and in good working condition.
• Maintain and exceed performance benchmarks, uphold Six Senses service standards and respond to LQA standards and guest comments.

Required profile

• High school diploma or equivalent and at least 2-4 years of kitchen experience in a full-service outlet or similar setting.
• Hospitality diploma or degree from a recognised hospitality school is preferred.
• Fluent English; additional languages are preferred.
• Legal right to work in Seychelles at the time of application.

Required skills

• Knowledge of broiler equipment and meat and fish cookery.
• Proficient knife skills and understanding of the farm-to-table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state authorities.