Job Summary

CNS Group is seeking a skilled and dedicated Demi Chef de Partie specialising in Hot Kitchen operations for a luxury hotel in Zanzibar. The role is responsible for supporting the Chef de Partie in managing daily hot kitchen section activities, executing high-quality hot dishes, and assisting in the supervision of junior kitchen staff to maintain exceptional culinary and service standards. The ideal candidate should possess solid hot kitchen cooking skills, a strong understanding of sauce and stock production, and the ability to perform consistently and professionally in a fast-paced luxury hospitality kitchen environment.

Key Responsibilities

• Assist the Chef de Partie (Hot Kitchen) in managing and overseeing all daily food preparation, cooking, and production activities within the hot kitchen section, ensuring consistent quality, accurate portioning, correct cooking temperatures, and impeccable presentation standards are maintained across all hot dishes served.
• Support the supervision and on-the-job training of Commis Chefs assigned to the hot kitchen section, providing hands-on cooking guidance, skills coaching, and operational direction to ensure smooth and efficient section performance during all service periods.
• Execute the preparation and cooking of hot kitchen dishes including soups, sauces, braised and roasted meats, sautéed proteins, and cooked vegetable accompaniments under the direction of the Chef de Partie, applying correct cooking techniques to achieve consistent flavour profiles and quality results.
• Assist in planning and executing daily mise en place for the hot kitchen section, ensuring all ingredients, sauces, stocks, garnishes, and station components are fully prepared, portioned, and ready ahead of each service period as directed by the Chef de Partie.
• Monitor the quality, taste, temperature, and visual presentation of all hot dishes during service under the guidance of the Chef de Partie, ensuring every plate consistently meets the hotel's luxury dining standards and guest satisfaction expectations.
• Maintain strict food safety, hygiene, temperature control, and sanitation standards throughout the hot kitchen section at all times, ensuring full compliance with HACCP regulations, hotel health and safety policies, and applicable food handling legislation.
• Assist in managing hot kitchen section inventory, conducting regular stock checks, and supporting correct food storage and rotation practices to minimise wastage, maintain ingredient freshness, and ensure uninterrupted section productivity.
• Step in and assume hot kitchen section leadership responsibilities in the absence of the Chef de Partie, ensuring uninterrupted kitchen operations, junior staff supervision, and service quality standards are maintained at all times.
• Participate actively in menu tastings, recipe testing sessions, and culinary skills development activities organised by the Chef de Partie or Sous Chef to continuously improve hot kitchen expertise and overall section performance.
• Ensure all hot kitchen equipment including stoves, ovens, fryers, steamers, and bain-maries is properly operated, cleaned, and maintained in safe working condition, reporting any faults or safety concerns to the Chef de Partie promptly.
• Coordinate effectively with other kitchen sections including cold kitchen, grill, and pastry during service periods to ensure timely food production, synchronised plating, and seamless overall kitchen workflow.
• Uphold and reinforce the hotel's culinary brand identity, hot kitchen presentation standards, and guest dining experience expectations consistently across all service periods and special events.

Qualifications & Requirements

• Certificate or Diploma in Culinary Arts, Food Production, or a related field is required.
• Minimum 2–3 years of progressive kitchen experience with demonstrated knowledge of hot kitchen operations within a hotel, resort, or professional food service environment is required.
• Experience in a Demi Chef de Partie or Senior Commis role within a hot kitchen section is required.
• Solid knowledge of hot cooking techniques including braising, roasting, sautéing, poaching, stock production, and sauce making is required.
• Strong understanding of food safety, HACCP regulations, and kitchen hygiene standards is required.
• Ability to assist in supervising junior kitchen staff and perform effectively under pressure in a high-volume luxury kitchen environment is required.
• Experience working in a luxury hotel or resort hot kitchen environment is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

• Assist the Chef de Partie (Hot Kitchen) in managing and overseeing all daily food preparation, cooking, and production activities within the hot kitchen section, ensuring consistent quality, accurate portioning, correct cooking temperatures, and impeccable presentation standards are maintained across all hot dishes served.
• Support the supervision and on-the-job training of Commis Chefs assigned to the hot kitchen section, providing hands-on cooking guidance, skills coaching, and operational direction to ensure smooth and efficient section performance during all service periods.
• Execute the preparation and cooking of hot kitchen dishes including soups, sauces, braised and roasted meats, sautéed proteins, and cooked vegetable accompaniments under the direction of the Chef de Partie, applying correct cooking techniques to achieve consistent flavour profiles and quality results.
• Assist in planning and executing daily mise en place for the hot kitchen section, ensuring all ingredients, sauces, stocks, garnishes, and station components are fully prepared, portioned, and ready ahead of each service period as directed by the Chef de Partie.
• Monitor the quality, taste, temperature, and visual presentation of all hot dishes during service under the guidance of the Chef de Partie, ensuring every plate consistently meets the hotel's luxury dining standards and guest satisfaction expectations.
• Maintain strict food safety, hygiene, temperature control, and sanitation standards throughout the hot kitchen section at all times, ensuring full compliance with HACCP regulations, hotel health and safety policies, and applicable food handling legislation.
• Assist in managing hot kitchen section inventory, conducting regular stock checks, and supporting correct food storage and rotation practices to minimise wastage, maintain ingredient freshness, and ensure uninterrupted section productivity.
• Step in and assume hot kitchen section leadership responsibilities in the absence of the Chef de Partie, ensuring uninterrupted kitchen operations, junior staff supervision, and service quality standards are maintained at all times.
• Participate actively in menu tastings, recipe testing sessions, and culinary skills development activities organised by the Chef de Partie or Sous Chef to continuously improve hot kitchen expertise and overall section performance.
• Ensure all hot kitchen equipment including stoves, ovens, fryers, steamers, and bain-maries is properly operated, cleaned, and maintained in safe working condition, reporting any faults or safety concerns to the Chef de Partie promptly.
• Coordinate effectively with other kitchen sections including cold kitchen, grill, and pastry during service periods to ensure timely food production, synchronised plating, and seamless overall kitchen workflow.
• Uphold and reinforce the hotel's culinary brand identity, hot kitchen presentation standards, and guest dining experience expectations consistently across all service periods and special events.

• Solid hot kitchen cooking skills
• Strong understanding of sauce and stock production
• Ability to perform consistently and professionally in a fast-paced luxury hospitality kitchen environment
• Hands-on cooking guidance
• Skills coaching
• Operational direction
• Correct cooking techniques
• Food safety
• HACCP regulations
• Kitchen hygiene standards
• Ability to assist in supervising junior kitchen staff
• Perform effectively under pressure
• Proficiency in English communication

• Certificate or Diploma in Culinary Arts, Food Production, or a related field is required.
• Minimum 2–3 years of progressive kitchen experience with demonstrated knowledge of hot kitchen operations within a hotel, resort, or professional food service environment is required.
• Experience in a Demi Chef de Partie or Senior Commis role within a hot kitchen section is required.
• Solid knowledge of hot cooking techniques including braising, roasting, sautéing, poaching, stock production, and sauce making is required.
• Strong understanding of food safety, HACCP regulations, and kitchen hygiene standards is required.
• Ability to assist in supervising junior kitchen staff and perform effectively under pressure in a high-volume luxury kitchen environment is required.
• Experience working in a luxury hotel or resort hot kitchen environment is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.