Chef de Partie

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:A secluded oasis at the edge of an idyllic lagoon! On the east coast of Mauritius, lapped by turquoise waters perfect for water sports, our relaxing Resort is filled with lush greenery and dramatic views everywhere you turn. Each stylish villa and residence feature its own private garden and pool – just like the home for the Resort’s resident giant tortoises. After a day exploring the Indian Ocean or playing unlimited golf at both our Ernie Els-designed course and Bernhard Langer signature course, unwind at our award-winning Spa and raise a glass at one of our exciting dining venues. Mauritius is teeming with opportunities for your next day’s adventures. This beautiful resort opened in October 2008, and has 90 one-bedroom villas, 1 Presidential Suite, 45 two-to-five-bedroom residential villas, 5 stunning Food and Beverage venues in addition to managing an off-property beach bar/restaurant, an award-winning over water Spa, 2 tennis courts and a fitness center.

Job Title:

Chef de Partie – Team Member Restaurant

Job Summary

The Chef de Partie – Team Member Restaurant supervises the daily production of meals in the resort’s dedicated staff dining facility, ensuring consistently high standards of food quality, hygiene, and presentation. This role requires strong culinary skills across a variety of cuisines, excellent organizational abilities, and a commitment to delivering balanced, well-prepared meals that support team satisfaction and well-being. The Chef de Partie leads a small brigade in preparing and serving a diverse range of dishes, working closely with the Sous Chef and Executive Chef to maintain smooth operations and adherence to budget and health standards.

Principal Responsibilities & Essential Functions

Production & Service – 35%

Prepares and supervises the daily production of breakfast, lunch, and dinner offerings for team members, ensuring variety, nutritional balance, and consistency.

Section Supervision – 20%

Oversees assigned stations, coordinates mise-en-place, production timelines, and service readiness.

Team Support & Training – 15%

Guides and mentors Commis Chefs and kitchen helpers in preparation techniques, recipe compliance, and hygiene protocols.

Quality & Consistency – 10%

Monitors food freshness, portioning, and presentation, ensuring all items meet resort standards.

Menu Execution – 10%

Implements daily and weekly menus, theme days, and special dietary offerings as planned by the Sous Chef.

Hygiene & Safety Compliance – 10%

Maintains strict adherence to HACCP, sanitation procedures, and safe equipment handling in all food preparation and storage areas.

Supportive Functions

Assists with inventory control, stock rotation, and accurate requisitioning.

Contributes ideas for improving menu variety, sustainability, and nutritional value.

Supports cross-training and coverage in other kitchens if needed.

Participates in health and wellness initiatives and educational programs for team members.

Physical Requirements

Ability to stand for extended periods in a busy kitchen.

Capable of lifting up to 20 kg and performing repetitive tasks (cutting, stirring, plating).

Other Duties

Participates in special projects, seasonal events, and team appreciation activities.

Performs additional duties as assigned by the Sous Chef or Executive Chef.

Safety Requirements

Leads by example in enforcing hygiene standards and allergen control measures.

Ensures workstations remain clean, organized, and hazard-free at all times.

Required Knowledge, Skills, and Abilities

Proficiency in preparing diverse cuisines and nutritious meals in high-volume environments.

Good organizational and time management skills to handle multiple meal periods.

Ability to supervise and train junior team members.

Solid understanding of food safety regulations and HACCP standards.

Strong communication and teamwork abilities.

Basic computer skills for menu planning and inventory systems.

Qualification Standards

Education

Culinary diploma or accredited professional training (required).

Experience

Minimum 4–5 years of culinary experience, including at least 1–2 years in a supervisory role in high-volume operations such as cafeterias, buffets, or staff restaurants.

Licenses or Certificates

Food Safety & Handling Certification (required).

HACCP Certification (preferred).

First Aid and Fire Safety Certification (preferred).

Grooming & Uniform

All employees are expected to maintain impeccable personal hygiene and a polished professional appearance. Uniform and grooming standards will be communicated during onboarding.

Working Hours & Days Off

This role requires a minimum of 45 working hours per week, with two days off. Flexibility is essential to support breakfast, lunch, and dinner service periods.

NOTICE:

As part of our commitment to team member well-being, the Team Member Restaurant operates across all days, including weekends and public holidays. A professional, collaborative, and service-focused presence is expected at all times.

What We Offer:

Competitive salary, service charge, and comprehensive benefits package

Extensive training and career development opportunities

Complimentary accommodation at sister properties worldwide

Complimentary dry cleaning for uniforms

Complimentary staff meals

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