Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will work in the hotel kitchen to prepare special and regular meals, ensuring high standards of quality, presentation, and safety. This full‑time position supports the culinary team during busy periods and contributes to menu planning and guest satisfaction.

Key responsibilities

• Prepare special meals and substitute items according to recipes and quality standards.
• Regulate temperature of ovens, broilers, grills and roasters.
• Thaw frozen food in refrigeration units and maintain accurate food logs.
• Ensure proper portioning, arrangement and garnish of dishes.
• Monitor food quality and quantity, informing the Chef of excess items for daily specials.
• Communicate menu specials and out‑of‑stock items to Food & Beverage service staff.
• Assist management with hiring, training, scheduling and employee coaching.
• Follow all company safety, security and hygiene policies, reporting any incidents.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum of 3 years of relevant kitchen experience.
• No supervisory experience required.
• Ability to work extended periods standing, walking, bending and lifting up to 25 lb.

Required skills

• Operating kitchen equipment (ovens, grills, roasters).
• Food preparation and cooking according to recipes.
• Maintaining food safety and quality standards.

What we offer

• Equal opportunity employment with a diverse and inclusive workplace.
• Professional development within a leading hotel brand in Africa.