About the Role

The Chef De Partie is responsible for the daily operation of breakfast, lunch, and dinner.  

Key Duties and Responsibilities

• To ensure a good hygiene in the kitchen is maintained before and after each service or MEP. 
• To be involved in achieving budgeted food cost and in reducing watage in order to make profit.
• To check daily reservation and to do order/MEP accordingly.
• To be consistent on all food served during breakfast, lunch, and dinner.
• To always seek for innovative ideas.

N.B. The above list of duties and responsibilities is representative and not a complete and detailed list of tasks to be performed by the Chef De Partie. The performance of other department-oriented duties may be instructed by the Executive Chef.

About You

The desired qualifications for this role are at least a School Certificate and a National Certificate Level 3 in Food Production. The ideal candidate should at least have 2 years of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written as well as spoken English and French.

Position open for locals only