We are seeking a talented and motivated Chef de Partie to join our culinary team at Baoase Luxury Resort. As a Chef de Partie, you will play a crucial role in delivering exceptional dining experiences, showcasing creativity, precision, and passion for high-end cuisine. This role requires an experienced professional with a commitment to excellence, skilled in managing a specific station in the kitchen while working collaboratively with the culinary team to uphold our luxury standards.

REQUIREMENTS:

• Qualifications
• Culinary diploma or certification from an accredited culinary school.
• Proven experience as a Chef de Partie or in a similar role in a luxury hotel, resort, or fine dining restaurant.
• Skills
• Proficient in a specific culinary station, with solid skills in cooking techniques and presentation.
• Strong understanding of food safety, sanitation, and health standards.
• Excellent organizational skills and the ability to work efficiently under pressure.
• Ability to communicate effectively and work well in a team environment.
• Basic understanding of inventory management and waste reduction techniques.
• Personality
• Passionate about culinary arts, with a high level of creativity and attention to detail.
• Positive and motivated, with a commitment to delivering luxury dining experiences.
• Adaptable and flexible, with a proactive approach to problem-solving.

• Station Management and Food Preparation
• Take full ownership of a designated station, ensuring consistent quality, presentation, and flavor in all dishes.
• Prepare, cook, and present menu items to the highest standard, following established recipes and presentation guidelines.
• Maintain a high level of organization and cleanliness at your station, adhering to hygiene and safety standards at all times.
• Quality Control and Consistency
• Monitor the quality and consistency of all dishes, ensuring they meet the resort’s standards for taste, presentation, and portioning.
• Work with the Sous Chef and Executive Chef to refine recipes and improve techniques, contributing to the continuous enhancement of our culinary offerings.
• Conduct regular tastings and quality checks to ensure that every dish is served to perfection.
• Collaboration and Teamwork
• Collaborate with other kitchen staff, including Commis Chefs and Kitchen Assistants, to ensure smooth and efficient service.
• Communicate effectively with the Sous Chef and other team members to coordinate orders, manage preparation times, and handle special guest requests.
• Support colleagues as needed and help foster a positive, productive team environment in the kitchen.
• Menu Development and Innovation
• Contribute creative ideas for new dishes and seasonal menu changes, staying up-to-date on culinary trends and guest preferences.
• Participate in menu tastings and feedback sessions, helping to refine and improve menu items.
• Collaborate with the Sous Chef to develop specialty dishes and execute memorable dining experiences for special events or VIP guests.
• Compliance and Cleanliness
• Adhere to all health, hygiene, and safety regulations, including proper handling and storage of ingredients.
• Maintain a clean and organized workspace, ensuring compliance with resort policies and industry best practices.
• Participate in regular kitchen cleaning and maintenance, keeping equipment and work areas in optimal condition.