Chef De Partie

**Salary: NGN120000-NGN150000 Gross + Service Charge

Qualification: BSc

Experience: Mid-level

Job Brief**
We are seeking a skilled, disciplined, and hygiene-conscious Chef de Partie to join our client's culinary team. The ideal candidate will be responsible for managing a specific section of the kitchen, ensuring high standards of food production, cleanliness, and safety. This role requires strong attention to detail, excellent knowledge of kitchen operations, and a commitment to maintaining top-tier hygiene and sanitation practices.

What You Will Be Doing
Ensure all kitchen staff follow proper hygiene, sanitation, and food safety procedures when handling food, utensils, and equipment.

Maintain the cleanliness and sanitisation of working stations, tables, and all food-preparation utensils and equipment, such as mixers, slicers, blenders, knives, cutters, pots, pans, woks, and carving boards in line with HACCP guidelines.

Ensure refrigerators, freezers, shelving, ceilings, walls, and floors within your section are consistently clean, organised, and well-maintained.

Inspect drawers, under-counter refrigerators, and reach-in fridges to ensure they are clean, properly arranged, and stocked with fresh, accurately dated ingredients.

Collaborate closely with the Stewarding team to maintain spotless equipment and kitchen facilities, including exhaust hoods, ovens, stoves, steamers, salamanders, boiling pans, Bain Marie units, and cold/hot cabinets.

Maintain high food quality and presentation standards while preparing dishes in your assigned section.

Assist with stock rotation and storage procedures to ensure freshness and minimise food waste.

Adhere strictly to kitchen SOPs, food safety regulations, and hotel/restaurant operational standards.

Support the Sous Chef and Executive Chef with menu preparation, training of junior staff, and overall kitchen operations.

The Ideal Candidate
Proven experience as a Chef de Partie or similar role in a hotel, restaurant, or high-volume kitchen.

Strong understanding of HACCP, food safety, and sanitisation standards.

Excellent knowledge of kitchen equipment, tools, and processes.

Strong attention to detail and high personal standards of cleanliness.

Ability to work quickly, efficiently, and calmly under pressure.

Team player with good communication skills and professionalism.

Willingness to work 6 days a week with flexible off days.