Chef de Partie (Cold Kitchen)

Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.

• Manage the daily operation of the Cold Kitchen under the supervision of the Sous Chef.

• Prepare and supervise salads, appetizers, cold cuts, canapés, dressings, cold sauces, and other cold dishes.

• Ensure daily mise-en-place, food preparation, presentation, and quality meet hotel standards.

• Maintain strict food hygiene, HACCP, temperature control, labeling, storage, and FIFO standards.

• Control food stock, portions, food costs, and minimize wastage.

• Supervise, train, coach, and guide Commis Chefs and other team members.

• Ensure freshness and quality of all ingredients and finished products.

• Coordinate with other kitchen sections for buffets, à la carte service, special events, and functions.

• Maintain cleanliness and proper organization of the Cold Kitchen and equipment.

• Follow instructions from senior chefs and support smooth and efficient kitchen operations.

• Proven experience in a Cold Kitchen in similar role.

• Good knowledge of preparing salads, appetizers, cold cuts, canapés, sandwiches, dressings, and cold sauces.

• Good understanding of food hygiene, HACCP, temperature control, storage, and FIFO procedures.

• Culinary qualification or relevant professional certification will be an advantage.

• Basic verbal and written communication skills in English.

• Strong attention to detail with consistent food quality and presentation.

• Ability to supervise, guide, and train junior team members.

• Positive, professional, and team-oriented attitude.

• Ability to multitask and perform effectively in a fast-paced kitchen environment.