Chef De Partie

Job description

Position Between the tropical vegetation and the iconic granite boulders, Cheval Blanc Seychelles unveils a contemporary Maison nestled on Anse Intendance, the Seychelles’ most beautiful bay. Curled up on the beach or perched on the hillside, 52 villas have been imagined by architect Jean-Michel Gathy as an ode to creole traditions and a tribute to Nature. And out of sight, on the beach facing the turquoise horizon, a 5-bedroom exclusive villa embodies the quintessence of Cheval Blanc Art de Recevoir.

Culinary art is celebrated through five creative scenes

Mizumi, the Asian restaurant by the lake, Vivamento, the vibrant Italian pool-side bar, Sula, the feet-in-the-sand beach club, and Cheval Blanc’s signature concepts, Le 1947 French gastronomic restaurant and Le White cosmopolitan restaurant. This peaceful retreat also boasts a collection of wellness rituals by Guerlain at the Cheval Blanc Spa, a swimming pool, a fitness centre, a surf simulator, a tennis court, and a padel court..

Little ones are invited to enter a world of amazement at Le Carrousel kids’ club while our Ambassadeurs craft memorable bespoke experiences for each and every guest. Job responsibilities We are seeking to recruit a Chef de Partie to assist other kitchen Chefs to manage the kitchen and in the preparation, cooking, and presentation of food to the high standards, ensuring consistency and quality. Follow recipes and maintain kitchen hygiene.

Ensure guest satisfaction. Profile A minimum of 3 years of experience as a Chef de Partie or similar role in a high-end hotel or resort. Prepare and cook a variety of dishes according to the menu and dietary requirements. Ensure that food is prepared to the highest standards of quality and consistency. Handle and store food ingredients in a safe and hygienic manner. Collaborate with the Executive Chef to plan and create daily menus that cater to guests’ tastes and dietary preferences.

Rotate menu items to provide variety and ensure guest satisfaction. Ensure that all dishes are cooked, garnished, and presented attractively. Maintain portion control and consistency in portion sizes. Monitor food quality and taste to uphold high culinary standards. Conduct regular taste tests and inspections to identify and address any issues promptly. Keep the kitchen clean, organised, and well-stocked. Maintain kitchen equipment and report any maintenance or repair needs.

Additional information Service Charge Accommodation provided for Expatriates Meal coverage at the staff restaurant Uniforms provided and laundered Bus Transfers for Local workers Career development Service Charge Accommodation provided for Expatriates Meal coverage at the staff restaurant Uniforms provided and laundered Bus Transfers for Local workers