Chef de Partie - F&B in Mandau Talawang at Nadi Talent Group

Chef de Partie (Fine Dining Restaurant)

We are partnering with a prestigious luxury hospitality group to recruit professional and service-oriented Chef de Partie to join an elite restaurant operation.

This role is ideal for culinary enthusiasts who are passionate about delivering refined service, understand luxury standards, and take pride in creating memorable guest experiences.

• Lead and manage the daily operations of a specific kitchen section (e.g., Saucier, Grill, Larder), ensuring total readiness and peak performance at all times.

• Oversee the preparation and execution of all dishes within the section, ensuring complex components, from mother sauces to precision butchery, meet exacting 5-star standards.

• Direct food production during high-pressure service periods, personally calling or checking every plate to ensure perfect quality, temperature, and timing.

• Lead the team in executing intricate plating and presentation techniques, ensuring every dish is a visual masterpiece consistent with the Executive Chef's vision.

• Enforce and monitor strict food safety, HACCP, and sanitation protocols, ensuring all junior staff maintain a pristine and compliant workspace.

• Manage inventory for the section, including ordering high-value ingredients and implementing strict waste-reduction strategies to maintain food cost targets.

• Supervise, mentor, and train Demi Chefs and Commis Chefs, fostering a high-performance culture and ensuring smooth kitchen coordination.

• Collaborate closely with the Sous Chef and Executive Chef to refine menus, implement new techniques, and ensure the entire kitchen operates as a seamless unit.

• Minimum 1.5 years of experience as a Chef de Partie or in a similar kitchen role within a Fine Dining or High-End restaurant, Michelin-starred establishment, or a signature restaurant within a 5-star luxury hotel.

• Fluent in English, both spoken and written; additional languages are an advantage.

• Expert-level proficiency in professional culinary techniques, including high-end butchery, advanced saucier work, and precision cooking methods (e.g., vacuum, fermentation, or molecular techniques).

• Proven track record of independently running a major kitchen station (Saucier, Grill, Larder, etc.) and managing the production workflow for a team of junior chefs.

• Comprehensive mastery of HACCP, food safety, and sanitation standards, with the authority and discipline to enforce these protocols across the entire section.

• Demonstrated ability to lead through the rush in high-volume, high-pressure environments while maintaining an uncompromising focus on 5-star detail and consistency.

• Strong interpersonal and communication skills with a proven ability to train and motivate Demi Chefs and Commis Chefs, fostering a professional and positive kitchen culture.

• Basic understanding of food costing, inventory management, and waste control to support the Sous Chef in maintaining kitchen profitability.

• Impeccable personal grooming and a clean-as-you-go philosophy that sets the standard for the rest of the culinary team.

• Total commitment to a luxury hospitality schedule, including split shifts, late nights, weekends, and public holidays.

• Competitive salary.

• World-class employee accommodation with a lounge, communal areas, and an exclusive leisure space.

• Opportunity to work with a luxury international F&B or hospitality brand.

• Professional, multicultural, and performance-driven environment.

• Exposure to global hospitality standards.

If you have experience in fine dining/high-end restaurants and are ready to elevate your career, we welcome your application.