Chef de Partie – Culinary Team Member

About the role

The Chef de Partie will join the vibrant culinary team at C Mauritius, supporting breakfast, lunch and dinner service. You will ensure high‑quality food production while maintaining hygiene, safety and efficient inventory practices.

Key responsibilities

• Assist the Chef de Cuisine/Sous Chef and step in when they are absent.
• Prepare and clear mise en place (MEP) for all outlets, storing leftovers using FIFO.
• Coordinate with the butcher on daily meat requirements and manage fridge stock.
• Monitor food freshness, taste test previous preparations and report any non‑conformities.
• Supervise, train and schedule kitchen staff, ensuring proper staffing levels.
• Maintain a clean, sanitized work area and ensure equipment is in good condition at shift end.

Required profile

• Minimum 5 years of experience in a similar hospitality kitchen role.
• SC holder or equivalent National Certificate Level 3.
• Team player with a flexible approach to work.
• Ability to follow hotel discipline standards and safety procedures.

Required skills

• FIFO inventory management.
• Food safety and hygiene compliance.
• Recipe costing and production budgeting.