Chef De Partie - Madagascar

Luxury private island Resort in Madagascar is looking for an experienced Chef de Partie. The Chef de Partie is a key junior management role within the Kitchen Team, responsible for running a designated section in the kitchen and ensuring the highest standards in food quality and consistency are maintained. The role requires working closely with the Sous Chef and Junior Sous Chef, assisting with daily kitchen operations, staff coordination ; and ensuring that all food prepared meets the exceptional standards. Sustainability, environmental awareness, and incorporating local flavours and ingredients are critical aspects of this role. A Chef de Partie also plays an important part in providing bespoke guest experiences ; maintaining a smooth kitchen operation ; and working within the guidelines of the health and safety standards established by the island. Duties: Team Coordination & Section Supervision: Work closely with the kitchen team to ensure seamless coordination and communication among all team members, ensuring smooth kitchen operations. Supervise your assigned section, ensuring all tasks are completed efficiently, and that operations run in alignment with kitchen standards. Guest Information & Interaction: Ensure all guest bookings and special requests are communicated clearly to the team and executed efficiently, providing personalized dining experiences. Engage with guests during special occasions, such as cooking demonstrations or baking lessons, offering a unique Miavana culinary experience. Quality Control & Culinary Excellence: Oversee and demonstrate cooking methods across all outlets, including villa service, restaurant, and outdoor dining, ensuring that food meets high standards. Ensure food is presented beautifully and in accordance with the restaurant's standards, upholding the commitment to quality. Food Safety & Compliance: Follow strict food handling procedures to meet health and hygiene regulations, reporting any hazards or concerns promptly. Adhere to food safety regulations, ensuring compliance with the commitment to delivering safe, high-quality meals. Inventory Management & Ingredient Availability: Monitor the availability of ingredients, ordering supplies as needed and checking incoming goods for freshness and quality. Assist with weekly or monthly stocktaking and inventory management to ensure efficient stock control and reduce waste. Flexible Shifts & Cross-Venue Support: Be adaptable to working across different shifts and dining venues, including covering absent staff and handling breakfast, dinner, or outdoor service as needed. Staff Training & Development: Train and mentor junior team members to ensure they understand kitchen operations, standards, and expectations. Support ongoing team development by offering guidance and hands-on training to enhance skill sets and kitchen productivity. Health & Safety Compliance: Ensure adherence to Health and Safety guidelines, wearing appropriate protective clothing and reporting any accidents, equipment issues, or workplace hazards. Maintain safe working practices in line with the Health and Safety Manual to ensure the safety of both colleagues and guests. Requirements: A relevant culinary certification from a recognized institution. Certification in advanced food safety and hygiene practices. 5* or Luxury Resort Experience A minimum of 2-4 years in a similar role within a luxury establishment or 5* resort. Experience working across various sections of a kitchen, demonstrating expertise in high-end culinary techniques and standards. Knowledge and experience in sustainable sourcing and waste reduction practices, with a passion for incorporating local ingredients into the menu. Ability to work closely and harmoniously with the kitchen and wider island team to ensure the delivery of consistent, world-class guest experiences. Confidence in interacting with guests during special events or dining experiences, providing them with memorable culinary moments. A keen eye for detail and a focus on maintaining the highest standards of food quality and presentation. A positive, can-do attitude and the ability to work in a fast-paced, high-pressure environment while fostering a collaborative team spirit.