Chef de Partie - Asian Cuisine

About the role

A luxury resort on the northeast coast of Mauritius is looking for an experienced and ambitious Chef de Partie (Asian Cuisine) to lead its Asian cuisine section of the kitchen. The role combines traditional Asian cooking techniques with contemporary creativity, and the candidate should aim to progress into a Sous Chef position.

Key responsibilities

• Oversee the daily operations of the Asian cuisine section, ensuring dishes meet exacting standards.
• Prepare and present authentic Asian dishes (Chinese, Japanese, Thai or fusion).
• Develop and refine Asian menus with innovative dishes.
• Supervise Demi Chefs de Partie, Commis Chefs and kitchen assistants, and train them on technique, food preparation and professional development.
• Maintain food safety and hygiene standards and comply with health and safety regulations.
• Manage stock control and inventory, minimise waste and monitor food costs and portion control.
• Collaborate with the Head Chef during service and maintain high personal hygiene and professional appearance.

Required profile

• Minimum 3 years of experience in a similar role in a luxury hotel or high-end Asian restaurant.
• Strong expertise in Asian culinary techniques, ingredients and presentation standards.
• Fluent English; additional languages are an advantage.
• Ability to work under pressure, flexibility for evening, weekend and public holiday shifts, and a passion for gastronomy and luxury hospitality.
• International exposure is highly desirable.