JOB TITLE

 

CHEF DE PARTIE

NATURE OF JOB

FULL TIME

INDUSTRY

HOSPITALITY

SALARY

KSHS. 35,000

JOB LOCATION

WESTLANDS

 

DUTIES AND RESPONSIBILITIES

Food Preparation & Cooking

  • Prepare, cook, and present dishes within your section to the highest standards, ensuring both taste and presentation meet the expectations of a fine dining experience.
  • Follow recipes and plating guides precisely, maintaining consistency in every dish.

Section Management

  • Take full ownership of a designated kitchen section (e.g., grill, sauce, larder, pastry) and ensure it runs efficiently during service.
  • Organize mise en place daily and maintain readiness at all times.

Menu Execution & Development

  • Work closely with the Head Chef and Sous Chef in the execution of seasonal and a la carte menus.
  • Provide input and creative suggestions on new dishes, with a focus on continental cuisine.

Quality & Consistency Control

  • Monitor the quality of ingredients and dishes being produced in your section to ensure they meet established standards.
  • Adjust and correct any issues quickly to ensure guest satisfaction.

Hygiene & Food Safety

  • Strictly follow hygiene and food safety guidelines as per HACCP or local health regulations.
  • Maintain cleanliness and organization of your workstation throughout prep and service.

Inventory & Stock Management

  • Track stock levels in your section, report shortages, and help reduce food wastage through proper portioning and storage.
  • Assist in monthly inventory counts and maintaining par levels.

Team Coordination & Training

  • Support and guide Commis Chefs and kitchen interns in their daily tasks, helping to build a cohesive and efficient team.
  • Provide on-the-job training to junior staff in techniques and plating standards.

Service Support

  • Be present and active during busy service hours, ensuring dishes leave the pass promptly and correctly.
  • Communicate effectively with the front-of-house team to handle special requests or dietary requirements.

Maintenance & Equipment Care

  • Ensure all equipment in your section is clean, well-maintained, and used correctly.
  • Report any faults or safety concerns to management immediately.

KEY REQUIREMENT SKILLS AND QUALIFICATION

  • Minimum 2 years’ experience as a Chef de Partie in a fine dining restaurant
  • Strong knowledge and hands-on experience in continental cuisine
  • Culinary certification or formal training is an added advantage
  • Ability to work under pressure and in a fast-paced environment
  • Excellent time management and organizational skills
  • Passionate about food, presentation, and innovation
  • Team player with good communication skills

 

HOW TO APPLY

  • If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
  • Interviews will be carried out on a rolling basis until the position is filled.
  • Only the shortlisted candidates will be contacted.