Chef De Partie

About the role

The Safari Park Hotel is seeking a motivated Chef De Partie to manage a designated kitchen section and deliver high‑quality dishes. Reporting to the Executive Chef, you will work in a fast‑paced hotel environment, ensuring compliance with health and safety standards.

Key responsibilities

• Control and oversee a specific kitchen station, maintaining hygiene and safety standards.
• Prepare and cook dishes to the Executive Chef’s specifications.
• Review daily function sheets with the Senior Chef to plan the day’s work.
• Maintain a clean and organized workstation and store incoming goods under proper conditions.
• Report equipment breakdowns or kitchen hazards to the Executive Chef or Sous Chef.
• Assist with menu planning and contribute ideas as needed.

Required profile

• Age between 25 and 35 years.
• Certificate or diploma in food production or culinary arts.
• Minimum three years of experience in a similar hotel kitchen role.
• Strong knowledge of culinary techniques, food preparation, and hygiene standards.
• Ability to work under high stress, delegate tasks, and enforce safety protocols.
• Flexibility to work rotating 24‑hour shifts.

Required skills

• Food preparation
• Menu planning
• Hygiene and safety standards
• Inventory control and storage management