Chef de Partie - Hot Kitchen
Posted today
About the company
Radisson Hotel Group operates hotels and resorts worldwide, including a property on Denarau Island in Fiji's Western Division. The group emphasizes hiring individuals with character, specialist skills and talent who can deliver memorable guest experiences under its 'Yes I Can!' service philosophy.
About the role
This Chef de Partie - Hot Kitchen role takes responsibility for the assigned hot-line section across breakfast, lunch, dinner, buffet and high-volume function service. The chef prepares and organizes daily mise en place according to menus, forecasts and established culinary standards, and delivers dishes to required taste, quality, temperature, portion and presentation standards using approved recipes. The role supports diverse international menus, adapting between à la carte, buffet, banquet and live-service formats, and monitors buffet presentation and food levels to ensure timely replenishment. The chef reports stock shortages, quality concerns or operational issues to the Sous Chef, maintains a clean and safe workstation per HACCP and hygiene standards, and shares technical knowledge with Commis Chefs and other kitchen team members. Working closely with the Sous Chef and wider culinary team, the chef coordinates service and communicates priorities during peak periods, completing cleaning, stock rotation and handover procedures at the end of each shift.
Key responsibilities
- Operates and takes responsibility for the assigned hot-line section across breakfast, lunch, dinner, buffet and high-volume function service.
- Demonstrates strong technical knowledge of hot-kitchen cooking methods, temperature control, timing, finishing and presentation, maintaining consistency during demanding service periods.
- Prepares and organizes daily mise en place according to menus, forecasts, service requirements and established culinary standards.
- Prepares and presents dishes to the required taste, quality, temperature, portion and presentation standards, following approved recipes and specifications.
- Monitors buffet presentation and food levels, ensuring timely replenishment while maintaining freshness, temperature, quality and presentation.
- Maintains effective portion control, stock rotation and food handling practices to minimize wastage and support departmental food-cost objectives.
- Supports, guides and shares technical knowledge with Commis Chefs and other kitchen team members, contributing to the development of local culinary capability.
- Completes all required cleaning, food storage, stock rotation and section handover procedures at the end of each shift.
About the successful candidate
- Proven experience as a Chef de Partie or in a comparable culinary role within a busy, high-volume hotel, resort or professional kitchen environment.
- Previous exposure to international hotel or resort culinary operations, with practical experience across hot-line, à la carte, buffet, banquet and high-volume service.
- Demonstrated specialist knowledge of hot-kitchen techniques, including cooking methods, temperature management, finishing, presentation and maintaining consistent standards during demanding service periods.
- A strong background and practical expertise in one or more specialist international cuisines such as South Indian, Italian, Thai or Japanese would be highly regarded.
- Demonstrated ability to train, coach and transfer culinary knowledge to other team members, supporting the development of local culinary talent.
- Strong knowledge and practical application of HACCP, food safety, hygiene, allergen management, food storage and kitchen sanitation requirements.
- Hands-on approach with a can-do work style and the ability to remain organised and effective during high-volume and demanding service periods.
- Strong communication and teamwork skills, with the ability to work effectively within a diverse and multicultural culinary team.
You'll apply on Radisson Hotel Group's website.