Chef De Partie

Join St. Regis Le Morne Resort Mauritius, where world-class hospitality, professional growth, and stunning natural beauty converge.

As a Chef de Partie, you will lead a specific kitchen section with precision and expertise, ensuring the delivery of exceptional dishes that exceed the expectations of our guests. This role is ideal for experienced culinary professionals ready to take ownership of their section in a vibrant, high-performance kitchen environment.

Key Responsibilities

Take Charge of Your Section:
Lead and manage a specific area of the kitchen—such as grill, sauce, pastry, or cold prep—ensuring every dish consistently meets the highest standards of flavor, presentation, and quality.

Deliver Exceptional Cuisine:
Prepare, cook, and present dishes that reflect the hotel’s dedication to culinary excellence and innovation, enhancing the overall dining experience in a refined, upscale environment.

Contribute to Menu Innovation:
Collaborate with the Sous Chef and Executive Chef to design and refine menu offerings, integrating seasonal ingredients, global culinary trends, and guest preferences.

Guide and Support Team Members:
Supervise and mentor junior chefs and kitchen staff within your section, fostering a supportive and high-performing team culture.

Streamline Daily Operations:
Organize and execute daily kitchen tasks—including mise en place, service prep, and plating during peak hours—to ensure smooth and efficient kitchen operations.

Ensure Consistent Quality:
Perform detailed quality control checks to guarantee that each dish aligns with established recipes, portioning, and plating standards before it leaves the kitchen.

Manage Inventory Effectively:
Monitor ingredient usage, maintain accurate inventory records, and coordinate timely ordering and stock rotation to control waste and optimize food costs.

Uphold Health and Safety Standards:
Maintain strict adherence to food safety, hygiene, and sanitation protocols in line with all relevant health regulations.

Preferred Qualifications
Related Work Experience -At least 3 years of related work experience
Supervisory Experience - No supervisory experience is required