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Chef De Partie

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

You will manage and organize the mise en place for your respective section, producing the highest food quality at all times.


  • Supervise and control the work of the kitchen personnel in your section and assist with overseeing the daily operation of the kitchen.
  • May be replacing the sous chef when absent.
  • Maintain a high standard of all food preparation and service according to the standards required by the management
  • Ensures that all food of the section respects at all times the hygiene standards in force in the resort
  • Inspects areas daily and ensures that standards of cleanliness and order of areas are respected
  • CDP is personally in charge of the order, cleanliness of his section, including related refrigerators and cold rooms
  • Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to sous chef
  • Must inform the sous chef or Chef de Cuisine of any HR issue in the section
  • Participates in technical training related to the outlet. May be asked to assist in producing all relevant documents related to training matters.
  • Ensures that all section team members follow kitchen P&Ps and SOPs and respect CES procedures.
  • Prepares food requisitions for the section and submits to the sous chef
  • May be asked to participate directly in activities related to fire safety, first aid, or other security-related matters
  • Ensures that HACCP standards are followed with consistency in the section
  • Records temperatures of the section according to HACCP standards

Candidate Requirements :

• Diploma / Certification in Culinary or equivalent

• Minimum of 4 years' experience as a Chef De Partie

• Experience working in either a luxury restaurant or a 5* hotel background

• Excellent Working Knowledge of HACCP Systems and Requirements

• Be fully conversant with all health and safety and hygiene procedures.

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