CHEF DE PARTIE

JOB TITLE

CHEF DE PARTIE

NATURE OF JOB

FULL TIME

INDUSTRY

HOSPITALITY

SALARY

KSHS.50,000

JOB LOCATION

AIRPORT, MOMBASA RD

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

• 
  
• Prepare, cook, and plate dishes according to established recipes and presentation standards.
  
• Ensure consistency in taste, portioning, and quality of all dishes served.
  
• Maintain knowledge of all menu items, ingredients, and cooking methods.
  

Station Management

• 
  
• Take responsibility for a specific kitchen section (e.g., meat, fish, vegetables, sauces, or pastries).
  
• Organize and manage your station efficiently during service.
  
• Monitor the performance of commis chefs and kitchen assistants within your section.
  

Team Leadership & Mentorship

• 
  
• Provide guidance, training, and supervision to junior kitchen staff.
  
• Foster a cooperative and professional working environment.
  
• Assist the Sous Chef and Head Chef in coordinating kitchen workflow.
  

Quality Control & Standards

• 
  
• Ensure that food is prepared to the highest standards of taste, texture, and presentation.
  
• Conduct regular checks to maintain consistency and quality across all dishes.
  
• Adhere to portion control and minimize wastage.
  

Health, Safety & Hygiene Compliance

• 
  
• Follow strict food safety, hygiene, and sanitation practices.
  
• Ensure compliance with local health and safety regulations.
  
• Maintain cleanliness and order in your station and common kitchen areas.
  

Inventory & Stock Management

• 
  
• Monitor stock levels for your section and assist with ordering supplies.
  
• Check deliveries for quality and proper storage.
  
• Minimize waste through careful handling and storage of ingredients.
  

Collaboration & Menu Support

• 
  
• Assist in menu planning and contribute ideas for new dishes or specials.
  
• Work closely with other kitchen sections to ensure smooth service.
  
• Participate in tasting sessions, quality audits, and food cost reviews.
  

Service Support                  

• 
  
• Ensure timely and efficient delivery of food during service hours.
  
• Quickly adapt to high-pressure situations while maintaining quality.
  
• Handle special dietary requests and communicate effectively with service staff.
  

KEY REQUIREMENT SKILLS AND QUALIFICATION

• 
  
• Diploma or Certificate in Culinary Arts or Hotel Management.
  
• Minimum 3–5 years of experience in a professional kitchen.
  
• At least 1–2 years experience as a Chef de Partie or Senior Commis.
  
• Previous experience in hotels, resorts, or fine-dining restaurants preferred.
  
• Strong knowledge of food preparation techniques and presentation.
  
• Excellent organizational, time management, and communication skills.
  
• Ability to work under pressure and as part of a team
  

HOW TO APPLY

• 
  
• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
  
• Interviews will be carried out on a rolling basis until the position is filled.
  
• Only the shortlisted candidates will be contacted.