Chef de Partie – African Cuisine Team Restaurant

About the role

Exceptional Hospitality Starts with You. As a Chef de Partie, you’re not just overseeing the preparation of high‑quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Key responsibilities

• Prepare great tasting dishes: season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.
• Supervise the kitchen team: oversee line cooks, provide support in the absence of senior chefs to ensure smooth and efficient operations.
• Maintain kitchen cleanliness: keep all work areas clean, tidy, and free of cross‑contamination.
• Ensure food quality and storage compliance: monitor ingredient quality, proper storage, and stock rotation.
• Assist with cost management: contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets.
• Uphold regulatory standards: maintain compliance with health, safety, sanitation, and alcohol awareness regulations.

Required profile

• A passion for spreading the light and warmth of hospitality.
• Integrity – always doing the right thing.
• Leadership – inspiring others.
• Teamwork – believing collaboration drives the best outcomes.
• Ownership and accountability.
• Urgency and discipline – focusing on the now to make a lasting impact.