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Chef De Partie

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest experience.


  • Is responsible for a designated section of the kitchen, as per instructions from Sous chef / Chef De Cuisine
  • Ensures that all food placed under the responsibility of the CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing
  • Keep all working areas clean and tidy and ensure no cross contamination
  • Prepare all mis-en-place for all relevant menus
  • Assist in positive outcomes from guest queries in a timely and efficient manner
  • Ensure food stuffs are of a good quality and stored correctly
  • Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
  • Assist other departments wherever necessary and maintain good working relationships
  • Sous Chef/ Pastry Chef in the training of all staff in compliance of company procedures
  • Report maintenance, hygiene and hazard issues
  • Comply with hotel security, fire regulations and all health and safety and food safety legislation
  • Be environmentally aware

Candidate Requirements :

  • Has a Diploma / Certification in Culinary or equivalent
  • Experience in pastry kitchen for a minimum of 2-3 years
  • Has an experience in a luxury hotel as Chef De Partie in Pastry & Bakery section
  • Commitment to delivering exceptional guest service with a passion for the hospitality industry
  • Is passionate, creative, attention to details
  • Has good communication skills in English
  • Should be able & willing to interact with Guests
  • Be fully conversant with all health and safety and hygiene procedures.

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