Chef De Partie – Luxury Resort Kitchen

About the role

The Four Seasons Seychelles seeks a dedicated Chef De Partie to uphold the highest culinary standards in its luxury resort restaurant. You will lead a station, ensure impeccable hygiene and safety, and contribute to menu development.

Key responsibilities

• Apply and enforce HACCP and local hygiene regulations throughout the kitchen.
• Maintain safety and security standards as required by the host country.
• Follow line‑manager procedures and recipes for your station, minimizing waste.
• Train, inform and lead junior chefs de partie and commis, fostering brand values.
• Manage station merchandise, verify quality, quantity and expiration dates of deliveries.
• Ensure cleanliness of the station, refrigerated rooms and equipment.
• Participate in plating, service preparation and inventory construction.
• Collaborate with the sous‑chef on ordering and purchasing.

Required profile

• Ability to train, inform and lead kitchen staff under your responsibility.
• Knowledge of HACCP, local hygiene procedures and restaurant security norms.
• Respect for hierarchical organization and ability to build a motivational environment.
• Strong understanding of overall kitchen organization and station merchandise management.

Required skills

• HACCP and hygiene procedure expertise.
• Security norm compliance.
• YAG quality standards knowledge.
• Proficiency with kitchen range, refrigerated rooms and cooking‑related equipment.
• Mastery of station‑specific culinary techniques and recipes.