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    • Chef de Partie Fine Dining

      Position Summary:


      As a Chef de Partie, you will play a key role in ensuring the highest standards of food quality, presentation, and kitchen efficiency. Working closely with the Executive Chef and Sous Chefs, you will be responsible for managing and executing a specific section of the kitchen, overseeing the preparation of dishes, and maintaining the overall quality and consistency of the culinary offerings.


      Food Preparation and Cooking:

      • Prepare and cook dishes according to the established recipes, ensuring precision in execution and presentation.
      • Demonstrate mastery in the techniques and skills required for the assigned section.


      Menu Development:

      • Collaborate with the culinary team in creating and refining menu items that showcase innovation, creativity, and adherence to culinary standards.
      • Contribute ideas for seasonal menus and special events.


      Kitchen Management:

      • Manage the day-to-day operations of the assigned kitchen section, ensuring efficiency and cleanliness.
      • Supervise and train junior kitchen staff, maintaining a positive and collaborative work environment.


      Quality Control:

      • Maintain a keen eye for detail in ensuring the consistency and high quality of all dishes leaving the kitchen.
      • Conduct regular tastings and inspections to guarantee adherence to standards.


      Inventory and Cost Control:

      • Assist in managing inventory levels for your section, minimizing waste and ensuring proper stock rotation.
      • Work collaboratively to control food costs and maintain budgetary guidelines.


      Compliance with Health and Safety Standards:

      • Adhere to all health and safety regulations and ensure the team follows proper hygiene practices.
      • Participate in regular training sessions to stay informed about industry best practices.



      • Proven experience as a Chef de Partie or an equivalent position in a fine dining environment.
      • Culinary degree or equivalent certification from a recognized institution.
      • Strong knowledge of culinary techniques, flavor profiles, and current culinary trends.
      • Exceptional organizational and time-management skills.
      • Ability to work well under pressure in a fast-paced environment.
      • Excellent communication and leadership skills.


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