Chef de Partie / Junior Sous Chef

About the role

An experienced Chef de Partie or Junior Sous Chef is sought to join a culinary team committed to exceptional dining experiences and high food quality standards. The successful candidate manages an assigned kitchen section, oversees food preparation and ensures consistency, quality and hygiene across kitchen operations.

Key responsibilities

• Manage and oversee the daily operations of an assigned kitchen section, ensuring timely and consistent food preparation.
• Prepare and present dishes according to established recipes, quality standards and presentation guidelines.
• Supervise and coordinate the work of Commis Chefs and other kitchen staff within the section.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Monitor stock levels, manage ingredients and minimise food waste.
• Coordinate with the Head Chef and other kitchen sections for smooth kitchen operations.

Required profile

• Minimum 3-5 years of professional kitchen experience; hotel kitchen experience is mandatory.
• Proven experience managing a kitchen section in a hotel, resort or similar hospitality establishment.
• Relevant culinary qualification or professional kitchen training preferred.