Chef de Partie – Hot Kitchen

About the role

We are seeking a Chef de Partie – Hot Kitchen to join our vibrant culinary team at Radisson Blu Resort (Fiji) Denarau Island. The role involves operating the hot‑line across breakfast, lunch, dinner, buffet and high‑volume function service, delivering consistent quality and sharing specialist techniques with the team.

Key responsibilities

• Operate and take responsibility for the assigned hot‑line section across all service periods.
• Prepare and organise daily mise en place according to menus, forecasts and culinary standards.
• Prepare and present dishes meeting taste, quality, temperature, portion and presentation specifications.
• Monitor buffet presentation, replenish food timely while maintaining freshness and temperature.
• Maintain portion control, stock rotation and food‑handling practices to minimise waste.
• Support and coach Commis Chefs, sharing technical knowledge to develop local culinary capability.

Required profile

• Proven experience as a Chef de Partie or similar role in a busy, high‑volume hotel, resort or professional kitchen.
• Exposure to international hotel or resort culinary operations, covering hot‑line, à la carte, buffet and banquet service.
• Specialist knowledge of one or more international cuisines (e.g., South Indian, Italian, Thai, Japanese) is highly regarded.
• Ability to train, coach and transfer culinary knowledge to team members.
• Strong commitment to food‑safety legislation, HACCP and hygiene standards.

Required skills

• Hot‑kitchen cooking techniques and temperature control.
• Mise en place preparation and organization.
• Portion control and stock rotation.
• Food safety and HACCP compliance.
• Preparation of international cuisines (South Indian, Italian, Thai, Japanese).

What we offer

• Up to 53% discount on stays at over 1,500 Radisson hotels worldwide.
• Guaranteed minimum of 30% discount for friends and family.
• Exclusive discounts on breakfast, food & beverage, spa and more.