Refreshingly understated, contemporary and simple. Whether you want a leisurely family break or romantic escape, AVANI hotels and resorts provide the right space for relaxed and inspired comfort. Discerning service, relaxed dining and engaging recreation facilities for all guests are a given.

A Senior Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

KEY RESPONSIBILITIES

• Manage and oversee the kitchen operations for your section.
• Prepare and present high-quality dishes within your area of specialization
• Ensure all food is cooked according to recipe and plated to the restaurant’s standards
• Train and supervise junior chefs and kitchen assistants in your section
• Maintain a clean and organized work environment, adhering to food safety and hygiene standards
• Assist in menu planning and development of new dishes
• Monitor and control food costs and minimize waste
• Coordinate with other sections to ensure timely delivery of all menu items
• Maintain inventory and order supplies for your section as needed
• Participate in daily team briefings and contribute to improving kitchen operations
• Ensure compliance with all health and safety regulations
• Assist the Sous Chef and Head Chef in managing overall kitchen operations when required
• Stay updated on culinary trends and techniques to continually improve the quality of dishes

• Diploma in Culinary Arts or any other related fields
• A minimum of three to four year’s experience as a Chef de Partie in reputable hotels or fine dining establishments is essential.
• Demonstrated exceptional leadership abilities, advanced interpersonal skills, and unwavering commitment to superior customer service are critical
• Absolute dedication to operational excellence and meticulous attention to detail are non-negotiable
• Proven ability to thrive in high-pressure culinary environments and maintain composure during peak service hours
• Comprehensive understanding of food safety regulations and impeccable hygiene standards
• Proficiency in menu development, cost control, and inventory management is imperative

Full GCE ‘O’ Level Certificate

Three traceable referees with their mobile numbers & emails.

Closing Date: 22nd March 2025