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Senior Chef de Partie (live-in role) Scope and General Purpose: The Senior Chef de Partie is responsible for managing and overseeing a designated kitchen section while supporting the overall kitchen operation. This role requires exceptional culinary skills, creativity, and leadership to ensure the preparation, presentation, and delivery of high-quality dishes in line with fine-dining standards. The Senior Chef de Partie works closely with the Sous Chefs and Head Chefs to deliver an outstanding dining experience for all guests. Key Responsibilities Section Management Manage and oversee 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 Adapt dishes to accommodate special dietary requirements and guest preferences 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 standards Assist in developing new menu items and recipes using seasonal produce, farm-grown ingredients, and locally sourced products Kitchen Hygiene & Safety Enforce food safety, hygiene, health, and safety standards at all times Conduct regular checks on food storage, preparation areas, and workstation cleanliness Ensure correct handling, labeling, and storage of all ingredients Check kitchen equipment daily and report any maintenance or safety issues promptly Stock Management Monitor stock levels within the assigned section and minimise food waste Assist with ordering, receiving, storing, and stock rotation Ensure efficient use of ingredients to support cost control Participate in monthly stock takes Learning & Development Continuously develop 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 Delegate tasks effectively, particularly during busy service periods Maintain discipline, professionalism, and strong teamwork within the kitchen Train and mentor Commis Chefs, Demi Chefs, and Chef de Parties Villas & Special Events Prepare meals for villas, bomas, private dining, and special events Handle special dietary requests and bespoke menu requirements Interact professionally with guests when required, including explaining dishes during private dining experiences Requirements Formal culinary qualification with 5+ years’ professional kitchen experience, or equivalent experience Previous experience as a Chef de Partie, preferably in a fine-dining lodge, hotel, or luxury hospitality environment Proven ability to manage a kitchen section independently (Larder, Veg, Grill, Pastry, or Pass) Strong knowledge of food preparation techniques and kitchen operations Excellent leadership, communication, and problem-solving skills Ability to work independently and perform well under pressure Passion for cooking and commitment to culinary excellence Solid understanding of food safety, hygiene standards, and stock control Flexibility to work shifts, weekends, and public holidays
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