Chef De Partie

Fiji Gateway Hotel is seeking a passionate and experienced Chef de Partie to join our culinary team. The successful candidate will be responsible for managing an assigned kitchen section, preparing and presenting high-quality dishes, and ensuring all food is produced in line with recipes, hygiene, and food safety standards.

The Chef de Partie will support the Sous Chef and Executive Chef in daily kitchen operations, while guiding junior team members and maintaining high standards of food quality, consistency, and presentation. Strong culinary skills, teamwork, attention to detail, and the ability to work in a fast-paced environment are essential.

Key Responsibilities:

• Undertake and supervise the daily production of the Kitchen product range, in line with targets and schedules
• Monitor preparation of all mise en place for restaurant menus and service periods, ensuring adequate preparation is done to ensure continuity of food during service periods
• Cook and plate/serve all menu items in accordance with recipes and company standards
• Taste test all items to ensure flavour is correct and appealing prior to serving
• Prepare stores requisitions and receive and store kitchen stock orders following correct storage procedures
• Work systematically, keeping the workplace and equipment neat and clean and maintaining a consistently high standard of customer service and cleanliness within the kitchen, in accordance with kitchen and food hygiene standards
• Minimise food wastage by following recipe specifications
• Report any equipment break-down or damage to kitchen management immediately
• Report potentially or actually unsafe/hazardous conditions or equipment to kitchen management
• Ensure all food ingredients and items are wrapped, labelled and dated accordingly
• Ensure all food items are stored correctly to maintain food hygiene and maximum life of items 
• Ensure proper rotation and handling of perishable food, following FIFO principle
• Assign station/section tasks to junior chefs and supervise all team members
• Provide guidance and on the job training to Commis Chefs and Trainees, ensuring company standard operating procedures and recipe specifications are followed
• Ensure standards of cleanliness and Food Safety Plan requirements are consistently implemented within the food preparation areas
• Ensure compliance with Health & Safety regulations within food preparation areas
• Undertake the daily/weekly and monthly stock-takes, reporting results to the Executive Chef/Sous Chef
• Take part in product development and quality control standards monitoring
• Assist the Sous Chef in planning and organizing successful Food and Beverage activities/cos

• Assist the Sous Chef in determining the minimum and maximum stocks of all food, material and equipment, to ensure continuity of supply and minimising of wastage
• Works with Executive Chef in the preparation and management of the department’s budget, including controlling and monitoring departmental costs
• Assist the Sous Chef in checking and receiving goods
• Supervise all storage, stock rotation and cleaning tasks
• Ensure the kitchen is thoroughly cleaned after each shift
• Ensure training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented with records
• Liaise with kitchen senior management regarding any operational concerns or issues relating to the kitchen operation
• Ensure all workplace accidents and incidents are reported in a timely manner
• Any other reasonable task as requested by your manager

About You:

• Completed Certificate III in Cookery from a recognised tertiary institution
• Minimum 2 years’ experience in a mid to large-size hotel or resort environment, preferably with multiple dining outlets
• Demonstrated understanding of Food hygiene and safety principles
• Demonstrated interest in kitchen management including basic understanding of food costings
• Ability to train and coach trainee and commis chefs
• A passion for cooking and interest in international cuisine styles and trends
• Attention to detail and good team player

Why You’ll Love It Here:

• Competitive salary package.
• Staff meals.
• Career growth within one of Fiji’s most respected hotel groups.

Apply Now:

Send your CV + Cover Letter to hr@raffehotels.com and show us how you’ll help shape the future of our hotel.

Only shortlisted candidates will be contacted.

Application closes on: 25 August 2026