Villa Group

Owner-operator of Maldives luxury resorts

Chef de Partie

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeBaa Atoll, MaldivesNo salary listedIn-person

About the Job

Requirements

A Certificate in Cookery is required.
At least one year of experience in the field is desired.
Communication skills are required.
Problem-solving and time-management skills are required.
Ability to work long hours is required.
Ability to work as part of a team is required.

Responsibilities

Take an active part in all functions related to production and the day-to-day operation of the section, managing it efficiently and profitably.
Manage all operational functions of the section professionally and profitably to achieve set goals and targets.
Check the quality of all food items produced in the section to ensure correct taste, texture, colour, and presentation.
Complete all pre-preparations according to the specified mise en place checklist and ensure all items are available before service.
Discuss unavailable items with the Executive Chef or Sous Chef to determine options.
Maintain hygiene standards in the section and document cleaning records, temperatures, and related information.
Maintain section equipment in good working condition.
Motivate section staff toward optimum performance.
Periodically check staff grooming standards and advise staff of any lapses.
Ensure the section and surrounding areas are cleaned according to the weekly cleaning schedule.
Conduct daily staff briefings about the day's programs, house count, special events, and other matters, and assign duties for the day.
Ensure departmental compliance with policies, procedures, and guidelines.
Ensure compliance with Hazard Analysis and Critical Control Points (HACCP) guidelines to prevent bacterial contamination, food poisoning, and other food-borne illnesses.
Inform the Executive Chef or Sous Chef of items to requisition for the day, considering existing stocks and occupancy forecasts to minimize waste and spoilage.
Maintain good working relationships with staff in the section and other sections.
Provide on-the-job training on departmental procedures, culinary trends, and hygiene.
Inform the Executive Chef or Sous Chef of staff absences, lateness, or other breaches of company rules for disciplinary action.
Make internal transfers for all items used in the section to ensure accurate cost calculations.
Maintain professional relationships with other departmental heads and their staff.

Job Description

To take an active part in all functions related to production and day to day operation of the section and manage in an efficient and profitable manner, with a view to establish Royal Island Resort & Spa as a leading Resort in the Maldives
Main Duties Responsibilities for The Job:
Responsible for all operational functions of the section to manage in a professional and profitable manner to achieve set goals and targets.
Main Responsibilities:
Checking the quality of all food items produced in the section to ensure correct taste, texture, colour and presentation.
Make all pre preparations according to the specified mise en place check list and make sure that all items are available before service.
Discuss with Executive Chef / Sous Chef of any items not available in order to determine options.
General maintenance of hygiene standards in the section and documentation of cleaning records, temperatures etc,
Maintenance of all equipment in the section in good working condition.
Motivation of staff in the section towards achieving optimum performance.
Periodically checks the grooming standards of the staff in the section and advise them on lapses if any.
Ensures that cleaning of the section and surrounding areas are carried out in accordance with the weekly cleaning schedule
Conducts a daily briefing with staff in the section to discuss day`s programs, house count, special events etc, and assign duties to be carried out during the day.
Ensures departmental compliance with Departmental policy & procedures guidelines.
Ensures that HACCP guidelines are adhered to at all times in order to prevent bacterial contaminations and food poisoning or other food borne illnesses.
Inform Executive Chef / Sous chef of items to be requisitioned for the day taking into account the existing stocks and occupancy forecast to minimize wastage / spoilage
Maintains a good working relationship with all staff in the section as well as other sections to ensure a cordial working atmosphere.
Provide on the job training to educate the staff and create awareness on departmental procedures, culinary trends, hygiene etc,
Inform Executive Chef / Sous Chef of any staff who are absent or not punctual or any other breach of company rules for disciplinary action.
Make internal transfers for all items used in the section in order to reflect the correct cost calculations.
Maintains a strong professional relationship with all other departmental heads and their staff.

Qualifications

Education

Minimum: GCE O’ Level

Certificate in Cookery

Experience

Minimum: 1 year’ experience in the field is desired

Skills

Communication skills

Excellent problem solving & time management skills

Able to work long hours and a team player

Additional Information

About the Company

Villa Group

Owner-operator of Maldives luxury resorts

Villa Resorts owns and operates a collection of private island luxury resorts in the Maldives, each with its own distinct concept and on-site experiences. Villa Holidays Touristik GmbH serves as the international wholesaler that sells holiday packages and works with European travel agents to promote the resorts. The company controls the guest experience by managing its own properties (including modern dining concepts and curated wine collections) and emphasizes locally owned operations and sustainable, culturally immersive stays. Its goal is to grow its Maldivian luxury portfolio, expand eco-focused and immersive destinations, and extend its international reach while maintaining high-quality, locally run hospitality.

Company size: 51-200
Company stage: Not listed
Total funding: Not listed
Headquarters: Frankfurt, Germany
Founded: 1997

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