Chef de Partie (Cold Kitchen)

Job Location:
NH Maldives Kuda Rah Resort


NH Hotels & Resorts is a globally recognised hospitality brand built on three pillars: value for money, prime locations, and service with a human touch. With a strong presence in Europe and the Americas, we are expanding into the Middle East, Asia, and Australasia.
Down-to-earth, innovative, reliable, and genuinely friendly — this is what NH stands for. We welcome business travellers, families, couples, and friends looking for a fresh getaway, and we pride ourselves on delivering exactly what our guests need, every time. If you believe great hospitality is about people as much as places, NH is where you belong. Always a pleasure.
The Chef de Partie is responsible for supporting the smooth and efficient operation of the assigned kitchen area, ensuring consistent food quality, presentation, hygiene and safety standards. The role contributes to menu development, effective use of products and resources, and maintaining Minor Hotels culinary standards.
Working closely with the culinary team, the Chef de Partie also supports Team Member development, maintains kitchen assets and food safety standards, and promotes strong cooperation across departments to deliver an excellent guest experience.
Please note that this is not an exhaustive list of everything that needs to be done. NH Maldives Kuda Rah employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
Adhere to Minor Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
Maintain outlet safety at all times.
Take responsibility for asset management of all outlet property and facilities.
Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
Promote positive inter-departmental relations through candid communication and cooperation.
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