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.