Demi Chef de Partie (Grill)

Job Summary

CNS Group is seeking a skilled and motivated Demi Chef de Partie specialising in Grill operations for a luxury hotel in Zanzibar. The role is responsible for supporting the Chef de Partie in managing daily grill section activities, executing high-quality grilled dishes, and assisting in the supervision of junior kitchen staff to maintain exceptional culinary standards. The ideal candidate should possess solid grilling skills, a strong understanding of protein cookery, and the ability to perform consistently and professionally in a fast-paced luxury hospitality kitchen environment.

Key Responsibilities

• Assist the Chef de Partie (Grill) in managing and overseeing daily food preparation, grilling, and production activities within the grill section, ensuring consistent quality, accurate portioning, correct cooking temperatures, and impeccable presentation standards are maintained across all grilled dishes served.
• Support the supervision and guidance of Commis Chefs assigned to the grill section, providing hands-on assistance, basic skills coaching, and operational direction to ensure smooth section performance during all service periods.
• Execute the preparation and grilling of premium proteins including beef, lamb, chicken, seafood, and fish under the direction of the Chef de Partie, applying correct grilling techniques, marinades, rubs, and cooking methods to achieve consistent flavour and quality results.
• Assist in planning and executing daily mise en place for the grill section, ensuring all proteins, marinades, sauces, accompaniments, and station components are fully prepared, portioned, and ready ahead of each service period as directed.
• Monitor the quality, doneness, temperature, and visual presentation of grilled dishes during service under the guidance of the Chef de Partie, ensuring every plate meets the hotel's luxury dining standards and guest satisfaction expectations.
• Maintain strict food safety, hygiene, temperature control, and sanitation standards throughout the grill section at all times, ensuring full compliance with HACCP regulations, safe meat handling protocols, and hotel health and safety policies.
• Assist in managing grill section inventory, conducting stock and quality checks on proteins and accompaniments, and supporting correct food storage and rotation practices to minimise wastage and maintain ingredient freshness.
• Step in and assume grill section leadership responsibilities in the absence of the Chef de Partie, ensuring uninterrupted grill operations, team supervision, and service quality standards are maintained at all times.
• Participate actively in menu tastings, recipe testing sessions, and culinary skills development activities organised by the Chef de Partie or Sous Chef to continuously improve grilling expertise and section performance.
• Ensure all grill section equipment including charcoal grills, gas grills, flat tops, and salamanders is properly operated, cleaned, and maintained in safe working condition, reporting any faults or safety concerns to the Chef de Partie promptly.
• Coordinate effectively with other kitchen sections during service periods to ensure timely food production, synchronised plating, and seamless overall kitchen workflow throughout all service periods.
• Uphold and reinforce the hotel's culinary brand identity, grill section presentation standards, and guest dining experience expectations consistently across all service periods and special events.

Qualifications & Requirements

• Certificate or Diploma in Culinary Arts, Food Production, or a related field is required.
• Minimum 2–3 years of progressive kitchen experience with demonstrated knowledge of grill operations within a hotel, resort, or professional food service environment is required.
• Experience in a Demi Chef de Partie or Senior Commis role within a grill or meat section is required.
• Solid knowledge of grilling techniques including charcoal grilling, gas grilling, marinating, and protein cookery for beef, lamb, chicken, and seafood is required.
• Strong understanding of food safety, safe meat handling, HACCP regulations, and kitchen hygiene standards is required.
• Ability to assist in supervising junior kitchen staff and perform effectively under pressure in a luxury kitchen environment is required.
• Experience working in a luxury hotel or resort grill section is preferred.
• Candidates from NCT and other hospitality institutes are encouraged to apply.
• Multilingual candidates will have an added advantage.
• Proficiency in English communication is required.

Deadline

19th July 2026