Demi Chef De Partie - Commissary

About the role

One&Only Le Saint Géran, a luxury resort on a private peninsula in the Indian Ocean, is looking for a Demi Chef De Partie for its commissary. The role covers the daily operation of breakfast, lunch and dinner, with a focus on food quality, stock control and kitchen organisation.

Key responsibilities

• Check general cleaning of all sections and work surfaces before and after each service, and ensure fridge items are labelled with date and product name.
• Receive and store goods, check their quality (dry store, deep freeze, vegetables), and share daily line-ups with subordinates.
• Keep HACCP standards, maintain equipment and log defects, and report incidents and maintenance issues to the supervisor or Chef immediately.
• Prepare daily mise en place on time, follow the Chef's recipes and keep food consistent across services.
• Monitor stock movement, order in the section, rotate products in chillers, freezers and dry store (FIFO) and minimise wastage.
• Check expiry dates, store food properly and liaise daily with outlet chefs on guest feedback.
• Help other kitchen areas during busy times, support guests at the buffet station and contribute to budgeted food costs.

Required profile

• School or high school certificate.
• At least 2 years of experience in the same role at an international ultra-luxury resort.
• Valid food handler's certificate (mandatory).
• Punctuality, good hygiene, teamwork and willingness to learn new techniques.