Chef De Partie- Fine Dining

We are seeking an experienced and passionate Chef de Partie to join our culinary team at Constance Ephelia, Seychelles. This is an exciting opportunity to lead a section within our fine dining kitchen, where you will demonstrate exceptional culinary expertise, attention to detail, and a commitment to delivering outstanding gastronomic experiences.
Maintain consistency in dish quality, portion control, and presentation across all service periods
You will work collaboratively within our kitchen brigade to maintain the highest standards of cuisine, presentation, and service excellence in a luxury hospitality environment.
Lead and manage your assigned section (partie) with responsibility for food preparation, cooking, and plating to exacting fine dining standards
Develop and execute innovative dishes whilst adhering to established menu specifications and culinary techniques
Supervise and mentor junior kitchen staff within your section, providing guidance on technique, food safety, and professional development
Manage inventory, stock rotation, and food costing for your section to minimise waste and maintain profitability
Ensure strict adherence to food safety, hygiene, and HACCP protocols at all times
Collaborate effectively with other chefs de partie and kitchen leadership to ensure seamless service flow
Contribute to menu development, seasonal specials, and culinary innovation initiatives
Maintain a clean, organised, and efficient working environment within your section
Communicate effectively with front-of-house staff to ensure timely and accurate service delivery
Uphold the organisation's commitment to excellence and luxury service standards
Minimum 4–5 years' experience working in fine dining kitchens, with proven experience as a Chef de Partie or equivalent senior kitchen position
Advanced culinary techniques and classical training in French or contemporary fine dining cuisine
Demonstrated expertise in food preparation, cooking methods, and plating presentation
Strong leadership and people skills with the ability to manage and motivate kitchen staff
Comprehensive knowledge of food safety, hygiene standards, and HACCP principles
Proficiency in kitchen management systems and inventory control
Excellent organisational and time management abilities
Strong communication and interpersonal skills
Ability to work under pressure whilst maintaining quality and composure during service
Experience working in Michelin-starred or award-winning fine dining establishments
Knowledge of tropical, Seychellois, or Indian Ocean cuisine
Understanding of wine and beverage pairing principles
Experience in menu development and food costing
Staff training, induction, and appraisal experience
Culinary certifications or formal training from recognised institutions
Experience in luxury hospitality or resort environments

Employment type
Full-time

Work arrangement
No