Chef de Partie – Culinary Team Member

About the role

As a Chef de Partie at Mount Nelson, a Belmond Hotel, you will join a passionate culinary team delivering immersive, hand‑crafted gastronomic experiences. You will be responsible for maintaining high standards of food quality, safety, and presentation while supporting junior kitchen staff.

Key responsibilities

• Prepare and organise mise en place for a smooth kitchen operation and set the section prior to service.
• Ensure compliance with health, safety and hygiene standards throughout the kitchen.
• Maintain quality, quantity and presentation standards for all dishes.
• Oversee daily kitchen activities, including staff supervision, menu assistance, ordering and stock control.
• Plan menus, calculate costing and implement them effectively.
• Run shifts independently, enforce SOPs and uphold kitchen discipline.
• Guide, mentor and supervise junior chefs and kitchen assistants.

Required profile

• Graduate of a Hotel Management Institute or a reputable Food Production course (advantageous).
• 2‑5 years of relevant experience in a senior hospitality kitchen role (advantageous).
• Excellent planning, organisational and time‑management abilities.
• Proven track record in food preparation, presentation and preservation.
• Strong team‑management capabilities.
• Knowledge of inventory control (advantageous).

Required skills

• Food preparation
• Food presentation
• Food preservation
• Inventory control
• Menu planning
• Costing
• Kitchen SOP compliance
• Health & safety standards

What we offer

• Competitive basic salary and benefits
• Loyalty and recognition rewards programmes
• Employee Assistance & Wellness programmes