Chef de Partie

-Male/Female -Diploma or Bachelor’s degree in Culinary Arts, Hotel Management, or related field. -Minimum 2–3 years of culinary experience in a hotel, resort, or fine dining restaurant. -Previous experience in a supervisory or leadership role within the kitchen is preferred. -Knowledge of international cuisines, food safety standards (HACCP), and kitchen operations. -Ability to manage a specific section of the kitchen (e.g., grill, sauce, pastry, cold kitchen). -Strong organizational skills with attention to detail and quality. -Ability to work under pressure and maintain high standards during peak hours. -Proficiency in basic computer skills (Microsoft Office) and familiarity with inventory systems is an advantage. -Good command of English (verbal and written); knowledge of other languages is a plus. Personal Attributes: -Passionate about food, creativity, and presentation. -Proactive, disciplined, and detail-oriented. -Strong teamwork and leadership skills with the ability to train and motivate junior staff. -Flexible and adaptable to dynamic kitchen environments. -Results-driven with a focus on guest satisfaction, food quality, and hygiene standards.

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