Sofitel Mauritius L’Impérial Resort & Spa is looking for a skilled, motivated and passionate Chef de Partie to join its Kitchen team.

Reporting to the Executive Chef / Chef de Cuisine, the Chef de Partie will be responsible for managing the assigned kitchen section, ensuring smooth food production, maintaining high standards of quality, hygiene and presentation, and supporting the supervision and development of junior team members.

Key Responsibilities:

• Manage the assigned kitchen section and ensure smooth daily operations.
• Plan and carry out food preparation and cooking activities.
• Ensure sufficient and high-quality mise-en-place is available at all times.
• Prepare dishes according to standard recipes, portioning and presentation standards.
• Maintain consistently high standards of food quality, taste and presentation.
• Demonstrate sound knowledge of ingredients, cooking techniques and food preparation.
• Contribute new ideas in food preparation, garnishing and presentation.
• Prepare specialty dishes, including meals for guests with food allergies.
• Delegate tasks to Demi Chefs and Commis assigned to the section.
• Train and support junior team members through hands-on guidance.
• Monitor food cost, wastage and proper use of ingredients.
• Maintain strict hygiene, HACCP, food safety and health & safety standards.
• Ensure fridges, work areas and equipment are kept clean, sanitised and properly maintained.
• Check raw materials and products to ensure quality, freshness and specifications are met.
• Support inventory, requisitions, deliveries and production records when required.
• Maintain good working relationships within the kitchen and with other departments.
• Follow hotel policies, Sofitel brand standards and professional grooming requirements at all times.

Requirements:

• Culinary training and certification of at least NTC 4 Food Production or equivalent.
• Relevant professional experience within a luxury hospitality environment.
• HACCP certified and holder of a valid Food Handler Certificate.
• Strong cooking foundation with experience in both fine dining and casual dining.
• Comfortable working with both à la carte and buffet operations.
• Good knowledge of ingredients, cooking techniques and presentation.
• Ability to contribute to menu concepts under the supervision of senior chefs.
• Good understanding of food cost, labour cost and expense control.
• Strong organisational, communication and interpersonal skills.
• Good computer literacy.
• Excellent command of English and French, both written and spoken.
• Strong guest-focused mindset with a passion for luxury hospitality.
• Ability to work under pressure, adapt to operational requirements and work effectively as part of a team.
• Attention to detail, creativity, initiative and a strong sense of responsibility.
• Willingness to work shifts, weekends, public holidays and extended hours where required.