Chef De Partie-
Pubblicato il 22-10-2026 - hosco_abroad in Varese
Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience. The Asian Chef De Partie is under the general guidance and supervision of the Executive Sous Chef and with the limits of established Constance Hotel’s policies and procedures, supervise, oversee and direct all aspects of the Kitchen Outlet operation. Duties and
Responsibilities:
Responsibilities and duties for this position shall include, but not be limited to the following areas and activities at management discretion. Direction may be given for tasks outside the scope of work described.
- Provides functional direction to the kitchen operation as assigned.
- Supervise the functioning of all outlet employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.
- Establish the roster for the staff.
- Control and analyse, on an on-going basis, the following:
- Quality levels of production and presentation in their respective areas
- Guest satisfaction
- Cleanliness, sanitation, and hygiene
- Ensures optimum performance in all of the above areas as assigned
- Organize and supervise the production, preparation and presentation of all food items to ensure highest quality at all times.
- Assists in maintaining effective employee relations.
- Assists with Banqueting when required.
- Conduct formal and on-the
- job training sessions for kitchen employees.
- Complete market lists in accordance with the Hotel quality and quantity standards.
- Checks perishable food items received for quantity and quality standards.
- To taste all Team Members’ Preparations before serving to Guest.
- Informs on a daily basis the Executive Sous Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
- Perform inspections of physical aspects of all kitchen areas, cold rooms and equipment.
- Provides hands on supervision and assistance in all Kitchen areas assigned by Executive Sous Chef.
- Performs related duties and special projects as assigned.
- To check all MEP before and during service. vetrinabakeca