Chef de Partie - Hot Kitchen

Role Overview

Chef de Partie - Hot Kitchen at Radisson Hotel Group, based at Radisson Blu Resort (Fiji) Denarau Island in Fiji. This is a Pacific Island-based role within one of the world's largest hotel groups, which operates ten distinctive hotel brands across more than 1,500 hotels in 95+ countries.

Company Overview

Radisson Hotel Group's overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of business success and future; the organization empowers team members to be their best every day, everywhere, every time.

Role Purpose

Bring strong technical expertise and international culinary experience to deliver consistent quality from the hot kitchen across high-volume à la carte, buffet and function services, while sharing specialist techniques, knowledge and best practices with the wider culinary team.

Key Responsibilities

Hot Kitchen Operations

• Operate and take responsibility for the assigned hot-line section across breakfast, lunch, dinner, buffet and high-volume function service.
• Demonstrate strong technical knowledge of hot-kitchen cooking methods, temperature control, timing, finishing and presentation, maintaining consistency during demanding service periods.
• Prepare and present dishes to the required taste, quality, temperature, portion and presentation standards, following approved recipes and specifications.
• Support the delivery of diverse international menus and adapt effectively between à la carte, buffet, banquet and live-service requirements.

Mise en Place and Inventory Management

• Prepare and organize daily mise en place according to menus, forecasts, service requirements and established culinary standards.
• Maintain effective portion control, stock rotation and food handling practices to minimize wastage and support departmental food-cost objectives.
• Check stock and mise en place levels and promptly report shortages, quality concerns or operational issues to the Sous Chef.
• Monitor buffet presentation and food levels, ensuring timely replenishment while maintaining freshness, temperature, quality and presentation.

Food Safety and Standards

• Maintain a clean, organized, safe and fully equipped workstation in accordance with food safety, hygiene, HACCP and Hotel standards.
• Ensure compliance with applicable food-safety legislation, Hotel policies, due-diligence requirements and internal and external audit standards.
• Complete all required cleaning, food storage, stock rotation and section handover procedures at the end of each shift.

Team Leadership and Development

• Support, guide and share technical knowledge with Commis Chefs and other kitchen team members, contributing to the development of local culinary capability.
• Build and maintain effective working relationships while promoting Radisson Hotel Group's culture, values and "Yes I Can!" service philosophy.

Coordination and Communication

• Work closely with the Sous Chef and wider culinary team to coordinate service, communicate priorities and respond effectively during peak operating periods.
• Identify and report equipment faults, food-quality concerns and other operational issues immediately to minimize disruption to service.
• Apply specialist culinary knowledge and techniques gained through experience in international hotels, resorts or comparable high-volume culinary operations.

Qualifications & Experience

• Proven experience as a Chef de Partie or in a comparable culinary role within a busy, high-volume hotel, resort or professional kitchen environment.
• Previous exposure to international hotel or resort culinary operations, with practical experience across hot-line, à la carte, buffet, banquet and high-volume service.
• Demonstrated specialist knowledge of hot-kitchen techniques, including cooking methods, temperature management, finishing, presentation and maintaining consistent standards during demanding service periods.
• Strong background and demonstrated practical expertise in one or more specialist international cuisines, such as South Indian, Italian, Thai, Japanese, or other comparable culinary specialties, with authentic preparation techniques, ingredients, cooking methods and presentation relevant to the respective cuisine.
• Experience working within established international culinary standards and systems, with the ability to introduce and share relevant techniques and best practices with the wider culinary team.
• Demonstrated ability to train, coach and transfer culinary knowledge to other team members, supporting the continued development and progression of local culinary talent.
• Strong knowledge and practical application of HACCP, food safety, hygiene, allergen management, food storage and kitchen sanitation requirements.

Skills & Competencies

• Strong culinary skills with the ability to work across a diverse range of international dishes, menus and service styles.
• Strong operational discipline in mise en place, recipe compliance, portion control, stock rotation, food-cost awareness and waste minimisation.
• Hands-on approach with a can-do work style and the ability to remain organized and effective during high-volume and demanding service periods.
• Commitment to delivering exceptional guest experiences with a genuine passion for the hospitality and culinary industry.
• Ability to identify practical and creative solutions while taking ownership of assigned duties and responsibilities.
• Strong communication and teamwork skills, with the ability to work effectively within a diverse and multicultural culinary team.
• Personal integrity and professionalism, with the ability to work in an environment that demands consistently high standards of quality and performance.
• Ability to contribute to culinary capability building and operational readiness.

Additional Information

Benefits

• Up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide.
• Guaranteed minimum of 30% off for Friends & Family.
• Exclusive discounts on breakfast, food and beverage, spa and more.
• Special hotel rates for you and your loved ones at Radisson hotels worldwide.
• Access to local perks and rewards tailored to your country.
• Investment in your growth, learning and career development.
• Inclusive, fun and meaningful workplace that celebrates diversity and fosters a sense of belonging through Employee Resource Groups and inclusion initiatives.