Chef de Partie (Grill)

CNS Group is seeking a passionate and technically skilled Chef de Partie specialising in Grill operations for a luxury hotel in Zanzibar. The role is responsible for managing the grill section, overseeing the preparation and execution of all grilled dishes, maintaining premium protein quality standards, and leading junior kitchen staff to deliver an exceptional luxury dining experience consistently. The ideal candidate should possess deep expertise in grill techniques, strong knowledge of meat and seafood cookery, and the ability to perform with precision and confidence in a high-volume luxury hospitality kitchen environment.

• →Manage and oversee all 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.
• →Lead, supervise, and mentor Demi Chef de Partie and Commis Chefs assigned to the grill section, providing hands-on grilling skills training, operational guidance, and regular performance feedback to maintain a high-performing and motivated kitchen team.
• →Execute and oversee the preparation and grilling of premium proteins including beef, lamb, chicken, seafood, and fish, applying correct grilling techniques, marinades, rubs, and cooking methods to achieve consistent flavour profiles and quality results.
• →Plan and manage daily mise en place schedules for the grill section, ensuring all proteins, marinades, sauces, accompaniments, and station components are fully prepared, portioned, and ready ahead of each service period without exception.
• →Monitor the quality, doneness, temperature, and visual presentation of all grilled dishes leaving the section during service, ensuring every plate consistently 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.
• →Manage grill section inventory, conduct regular stock and quality checks on all proteins and accompaniments, oversee correct food storage and rotation practices, and minimise food wastage through accurate production planning and portion control.
• →Collaborate closely with the Sous Chef and Executive Chef in developing, testing, and refining grill section menu items, signature grilled dishes, and seasonal offerings to ensure continuous culinary excellence and alignment with guest preferences.
• →Coordinate effectively with other kitchen sections including hot kitchen, cold kitchen, and pastry during service periods to ensure synchronised food production, timely plating, and seamless overall kitchen workflow.
• →Conduct daily section briefings with grill team members to communicate service expectations, protein preparations, special dietary requirements, cooking preferences, and any operational priorities prior to each service period.
• →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 maintenance requirements to the Sous Chef promptly.
• →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.

• Certificate, Diploma, or Bachelor's Degree in Culinary Arts, Food Production, or a related field is required.
• Minimum 3–5 years of progressive kitchen experience with demonstrated expertise in grill operations within a luxury hotel, resort, or fine dining establishment is required.
• Proven experience in a Chef de Partie or Senior Demi Chef de Partie role within a grill or meat section is required.
• Advanced knowledge of grilling techniques including charcoal grilling, gas grilling, smoking, 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 lead and supervise junior kitchen staff effectively in a high-pressure luxury kitchen environment is required.
• Experience in grill menu development, signature protein dish creation, and seasonal grill menu planning 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.

19th July 2026