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Chef de Partie (live-in role) Scope and General Purpose: The Chef de Partie is responsible for managing a designated kitchen section and ensuring the preparation, presentation, and delivery of high-quality dishes in line with fine-dining standards. This role requires strong culinary skills, creativity, and efficiency while supporting the Sous Chefs and Head Chefs to deliver an exceptional dining experience for guests. Key Responsibilities Section Management Manage a specific kitchen section (Larder, Vegetables, Grill, Pastry, or Pass) Ensure all dishes are prepared to the highest standards within required timeframes Maintain consistency in taste, portion size, and presentation Food Preparation & Cooking Ensure all mise-en-place is freshly prepared, completed on time, and stored under optimal conditions Prepare and cook dishes according to approved menus, recipes, and guest preferences Assist with the development of new menu items and recipes using seasonal, farm-sourced, and locally available ingredients Plating & Presentation Portion and plate dishes to a high visual and quality standard Ensure consistency and attention to detail in presentation Kitchen Hygiene & Safety Maintain high standards of food safety, hygiene, and health and safety compliance Keep workstations clean, organised, and compliant with hygiene standards Ensure proper handling, labeling, and storage of ingredients Check kitchen equipment daily and report any maintenance issues Stock Management Monitor stock levels for assigned sections and minimise food waste Assist with ordering, receiving, storing, and stock rotation Use ingredients efficiently to support cost control Assist with monthly stock takes Learning & Development Continuously improve culinary skills and techniques under the guidance of senior chefs Leadership; Teamwork & Communication Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations Support the kitchen team during service, particularly during busy periods Train and mentor Commis Chefs and Demi Chefs within assigned sections Villas & Special Events Prepare meals for villas, bomas, private dining, and special events Handle special dietary requirements and customised menu requests Interact professionally with guests when required, including explaining dishes during private dining experiences Requirements Formal culinary qualification or relevant professional kitchen experience Minimum 3–5 years’ experience, including time as a Demi Chef Proven ability to manage a specific kitchen section (Larder, Veg, Grill, Pastry, or Pass) Strong knowledge of food preparation techniques and kitchen operations Good leadership, communication, and problem-solving skills Ability to work independently and perform well under pressure Passion for cooking and attention to detail Sound knowledge of food safety, hygiene standards, and stock management Flexibility to work shifts, weekends, and public holidays
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