Job Description
- Minimum 2 years’ experience as Chef de Partie
- Strong background in Western cuisine
- Good knowledge of HACCP and food hygiene standards
- Ability to work under pressure and lead a kitchen section
- Good English communication skills
Responsibilities
- Oversee a designated kitchen section and ensure consistent quality and presentation of dishes
- Support the Sous Chef with daily kitchen operations and service
- Maintain hygiene, cleanliness, and stock control within the section
- Train and guide junior chefs to develop their skills and efficiency
Benefits
- Accommodation and meals provided
- Flights and medical insurance included
- Opportunities for training, development, and career growth
- International exposure in a 5-star resort environment
To apply, please submit your CV, passport copy, and a recent photograph.
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