Chef de Partie at KOFISI

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

06 Mar, 26

Salary

0.0

Posted On

06 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Kitchen Operations, Event-Specific Skills, Communication, Teamwork, Food Safety, Hygiene Certification, Mise En Place Management, Batch Cooking, Food Holding, Regeneration Methods, High-Pressure Environment, A La Carte Service, Banquet Catering, Logistical Planning, Mentoring, Dietary Adaptations

Industry

Description

Reporting to: Executive Chef and Sous Chef Location: QRS/K9/WSL/Kaskazi Kitchens Department: Food and Beverage Qualifications Education & Certification: Diploma or Certificate in Culinary Arts from a recognized institution. Food Safety & Hygiene Certification e.g., HACCP. First Aid certification (optional but desirable). Additional specialization (e.g., pastry, butchery, or international cuisines) is a plus. Experience 1. Professional Background: Minimum 3–5 years experience in a professional kitchen, with at least 2 years as a Demi CDP or CDP. Proven experience in a la carte service and banquet/event catering for large groups (100–300 pax). Familiarity with high-pressure environments and ability to maintain standards during peak hours. 2. Volume & Capacity Exposure: Experience working in a restaurant with at least 80–100 seating capacity. Hands-on involvement in preparing for and executing large-scale events, weddings, conferences, or buffets for 200–300+ guests. Understanding of batch cooking, food holding, and regeneration methods for events. Requirements Core Skills & Competencies 1. Culinary Expertise: Strong skills in one or more kitchen sections: saucier, entremetier, gardemanger, or pastry. Ability to produce consistent, high-quality food in both plated and buffet formats. Knowledge of modern cooking techniques, plating styles, and dietary adaptations (e.g., vegan, gluten-free). 2. Kitchen Operations & Management: Competent in mise en place management for both daily service and bulk prep. Ability to coordinate with Sous Chef and Executive Chef to ensure smooth service and event execution. Ensures stock rotation, minimal wastage, and efficient use of ingredients. 3. Event-Specific Skills: Understands banquet/event menus and production timelines. Can assist in logistical planning for off-site or large-volume setups. Helps set up and run live cooking stations or action counters when required. 4. Communication & Teamwork: Works well in a team-based brigade, mentoring commis chefs and trainees. Communicates clearly with front-of-house for special requests or allergen-related issues. Supports cross-training and flexible role-switching during high-demand times. Personal Traits Detail-oriented, clean, and precise in execution. Calm under pressure and solution-oriented. Willing to work long shifts, weekends, and holidays, depending on business needs. A passion for food, presentation, and continuous improvement.

Responsibilities

The Chef de Partie will report to the Executive Chef and Sous Chef, ensuring high-quality food production and smooth service during events. Responsibilities include managing kitchen sections, coordinating with team members, and assisting in large-scale event preparations.