Demi Chef de Partie – Kitchen Team Member

About the role

The Demi Chef de Partie supports the Chef de Partie in running a specific kitchen section at Four Seasons Mauritius, ensuring high standards of food quality, preparation, and hygiene. This position is ideal for a motivated junior chef seeking to develop supervisory and technical skills in a luxury hospitality environment.

Key responsibilities

• Prepare ingredients and dishes according to recipes, maintaining quality, presentation, and consistency.
• Assist the Chef de Partie during service to ensure smooth operation and timely dish execution.
• Maintain high standards of cleanliness in the kitchen section and personal hygiene.
• Help receive, label, store, and rotate stock to minimize waste and ensure freshness.
• Communicate effectively with other chefs and front‑of‑house staff and cooperate with the wider kitchen team.

Required profile

• School Certificate or equivalent; formal culinary training or trade certification preferred.
• 1–2 years of experience in a professional kitchen, preferably in a luxury hotel or fine‑dining setting.
• Food Handler’s Certificate (required).
• Ability to stand and walk for long periods, lift up to 20 kg, and work in a hot, fast‑paced environment.

Required skills

• Basic culinary techniques and food hygiene knowledge.
• Understanding of various cooking methods and food presentation.
• Knife skills and safe food handling.
• Ability to work under pressure in a high‑volume kitchen.