Chef de Partie

3 days ago

Nairobi, Nairobi Area, Kenya KOFISI Full time $120,000 - $240,000 per year

Reporting to: Executive Chef and Sous Chef

Location: QRS/K9/WSL/Kaskazi Kitchens

Department: Food and Beverage

Qualifications

Education & Certification:

  • Diploma or Certificate in Culinary Arts from a recognized institution.

  • Food Safety & Hygiene Certification e.g., HACCP.

  • First Aid certification (optional but desirable).

  • Additional specialization (e.g., pastry, butchery, or international cuisines) is a plus.

Experience

1. Professional Background:

  • Minimum 3–5 years experience in a professional kitchen, with at least 2 years as a Demi CDP or CDP.

  • Proven experience in a la carte service and banquet/event catering for large groups (100–300 pax).

  • Familiarity with high-pressure environments and ability to maintain standards during peak hours.

2. Volume & Capacity Exposure:

  • Experience working in a restaurant with at least 80–100 seating capacity.

  • Hands-on involvement in preparing for and executing large-scale events, weddings, conferences, or buffets for 200–300+ guests.

  • Understanding of batch cooking, food holding, and regeneration methods for events.

Requirements

Core Skills & Competencies

1. Culinary Expertise:

  • Strong skills in one or more kitchen sections: saucier, entremetier, gardemanger, or pastry.

  • Ability to produce consistent, high-quality food in both plated and buffet formats.

  • Knowledge of modern cooking techniques, plating styles, and dietary adaptations (e.g., vegan, gluten-free).

2. Kitchen Operations & Management:

  • Competent in mise en place management for both daily service and bulk prep.

  • Ability to coordinate with Sous Chef and Executive Chef to ensure smooth service and event execution.

  • Ensures stock rotation, minimal wastage, and efficient use of ingredients.

3. Event-Specific Skills:

  • Understands banquet/event menus and production timelines.

  • Can assist in logistical planning for off-site or large-volume setups.

  • Helps set up and run live cooking stations or action counters when required.

4. Communication & Teamwork:

  • Works well in a team-based brigade, mentoring commis chefs and trainees.

  • Communicates clearly with front-of-house for special requests or allergen-related issues.

  • Supports cross-training and flexible role-switching during high-demand times.

Personal Traits

  • Detail-oriented, clean, and precise in execution.

  • Calm under pressure and solution-oriented.

  • Willing to work long shifts, weekends, and holidays, depending on business needs.

  • A passion for food, presentation, and continuous improvement.

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