Constance Lemuria, nestled in the heart of Praslin Island in Seychelles, offers a luxurious yet welcoming environment surrounded by pristine nature. Our strength lies in our dedicated team, united by a shared passion for service and excellence. At Lemuria, you’ll be part of a supportive, professional, and inspiring workplace where you can grow and thrive every day

Constance Lemuria, a prestigious resort in Seychelles, is seeking a talented and experienced Chef De Partie to join our culinary team. As a Chef De Partie, you will play a crucial role in maintaining the high standards of our kitchen operations and contributing to our guests' exceptional dining experiences.

• Oversee and manage a specific section of the kitchen, ensuring efficient and high-quality food production
• Execute culinary preparations, cooking, and plating techniques with precision and creativity
• Monitor food quality, portion sizes, temperatures, and adherence to recipes
• Manage your station's organization, including storage, inventory, and product rotation (FIFO)
• Ensure compliance with HACCP standards, safety regulations, and internal hotel procedures
• Supervise and train junior kitchen staff (demi-chefs, commis) in your section
• Collaborate with the Sous Chef in menu planning and kitchen operations optimization
• Contribute to the development of new dishes and menu items
• Maintain a clean and organized work environment
• Participate in regular kitchen meetings and briefings

• Diploma in Culinary Arts or Hospitality Management
• Minimum 4-5 years of culinary experience, including at least 2 years as a Demi-Chef de Partie in a high-end establishment
• Demonstrated mastery of culinary techniques, including cooking methods, plating, and kitchen hygiene
• Strong organizational skills, autonomy, attention to detail, and leadership abilities
• Excellent teamwork skills and ability to train junior staff effectively
• Proficiency in food safety practices and current food safety certification (e.g., ServSafe)
• Ability to work efficiently in a fast-paced, high-pressure environment
• Creativity and innovation in menu development and food presentation
• Understanding of French or English language (fluency in English preferred)
• Knowledge of international cuisine, dietetics, and cost management
• Familiarity with pastry techniques is a plus
• Willingness to relocate to Seychelles and adapt to island life