Demi Chef de Partie

About the role

The Demi Chef de Partie supports the Chef de Partie in running a specific section of the kitchen at Four Seasons Mauritius, a luxury resort on the east coast of Mauritius with five Food and Beverage venues. The role suits a motivated junior chef wanting to develop supervisory and technical skills in a world-class hospitality environment.

Key responsibilities

• Prepare ingredients and dishes according to recipes, ensuring quality, presentation and consistency
• Support mise-en-place for the section and work with the Chef de Partie to keep the section running smoothly
• Assist during service and ensure timely dish execution
• Maintain high standards of cleanliness in the kitchen section and personal hygiene
• Assist in receiving, labelling, storing and rotating stock to minimise waste
• Communicate with other chefs and front-of-house staff and cooperate with the wider kitchen team
• Learn from senior chefs, attend training sessions and may guide junior staff or apprentices
• Assist other kitchen sections during peak times, take part in daily briefings and meetings, and help with banquet, buffet or special event preparation

Required profile

• School Certificate or equivalent; formal culinary training or trade certification preferred
• Minimum 1-2 years of experience in a professional kitchen, preferably in a luxury hotel or fine-dining setting
• Able to stand and walk for up to 8 hours per shift and lift up to 20 kg
• Comfortable in hot, fast-paced kitchens and able to work under pressure
• Flexible to work shifts, weekends, public holidays, overnight, during cyclone warnings and late nights
• Food Handler's Certificate required

Required skills

• Basic culinary techniques, cooking methods and food presentation
• Basic knife skills and food handling safety
• Ability to work as part of a team and take direction from senior chefs
• Computer knowledge is an advantage