Chef De Partie

Le Suffren Hotel & Marina

01 Oct 2025

Support the Executive Chef and Sous Chef in ensuring timely production and presentation of food items.
Ensure adequate mise en place for each service.
Comply fully with quality, hygiene, and health & safety regulations.
Minimize kitchen wastage to maintain profit margins.
Maintain strict quality and quantity control, including portion control and freshness of products.
Ensure full compliance with management standards (ISO 22000, ISO 9001, ISO 14001).
Stay updated on culinary trends and make recommendations for menu enhancement.
Take responsibility for stock control and inventory management.
Supervise, coach, and train team members to deliver consistent high standards that exceed guest expectations.
Oversee cleaning of allocated kitchen sections to the agreed standard.
Perform any other related duties as assigned by the reporting line

Relevant professional certifications in cookery, culinary arts and hospitality
At least 2 years work experience in a similar position, preferably in a 4 or 5 star Hotel.
Creative and Flexible
Ability to manage individual and team performance.
Excellent organizational and time management skills with an eye for detail.
Excellent communication skills both written and verbal.
Self motivated
Ability to work to deadlines, with changing priorities and whilst remaining calm under pressure

Only the best candidates will be called for an interview.

Apply