Chef de Partie

AI summary

Domeo Resources International is recruiting a Chef de Partie for a luxury hospitality setting in Aba, Abia. The role involves managing a designated kitchen section, supervising junior staff, ensuring high-quality food preparation and presentation, maintaining food safety and hygiene standards, and controlling food costs. The position requires excellent culinary skills, strong leadership, and the ability to perform effectively in a fast-paced luxury hotel environment.

• Manage a designated kitchen section in a luxury hotel environment
• Supervise junior kitchen staff and ensure consistent food quality
• Maintain food safety, hygiene, and HACCP compliance standards
• Control food costs, inventory, and minimize waste
• Location: Aba, Abia, Nigeria

Original source description

Chef De Partie at Domeo Resources International ⏲ Aug 12, 2026, 1:12 PM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Chef de Partie Location: Aba, Abia Job Summary The role requires excellent culinary skills, strong leadership, attention to detail, and the ability to perform effectively in a fast-paced luxury hospitality environment. The Chef de Partie (CDP) is responsible for managing a designated section (station) of the kitchen, ensuring the consistent preparation, cooking, and presentation of high-quality dishes in accordance with the standards of a superior luxury hotel. The Chef de Partie plays a critical role in delivering exceptional culinary experiences by maintaining consistency in food production, supporting menu execution, ensuring compliance with standard recipes, and contributing to the operational efficiency and profitability of the kitchen. The Chef de Partie oversees the daily operations of their assigned kitchen section, supervises junior kitchen staff, maintains food safety and hygiene standards, controls food quality and waste, and ensures efficient service during all meal periods. Key Responsibilities: Kitchen Section Management: Organize, coordinate, and supervise all food preparation activities within the assigned section. Support the Sous Chef in achieving departmental operational objectives. Take full responsibility for the daily operations of an assigned kitchen section (e.g., Hot Kitchen, Cold Kitchen, Grill, Sauce, Garde Manger, Pastry, Bakery, Butchery, Fish, Asian Kitchen, Italian Kitchen, or other designated station). Monitor production schedules to ensure timely preparation and service. Ensure the assigned section is fully prepared before each meal service. Ensure smooth workflow and efficient coordination with other kitchen sections. Maintain consistency in food production throughout all service periods. Food Preparation & Production: Prepare, cook, garnish, and present dishes according to approved recipes, portion sizes, and luxury hotel presentation standards. Ensure all food is produced using fresh, high-quality ingredients. Monitor cooking methods to ensure consistency in flavour, texture, appearance, and quality. Conduct final quality checks before food leaves the kitchen. Assist with the preparation of special dietary meals and customized guest requests. Support food production for restaurants, room service, banquets, conferences, executive lounges, and special events. Ensure meals are served within established service timelines. Quality Assurance: Ensure food is attractively plated and presented. Verify food temperatures before service. Ensure every dish meets the hotel's quality, taste, presentation, and portion control standards. Conduct regular tasting and quality assessments. Reject ingredients or finished products that do not meet quality standards. Maintain consistency across all menu items within the assigned section. Food Cost Control & Inventory Management Ensure strict adherence to standardized recipes and portion control. Monitor stock levels and submit requisitions for replenishment. Assist in controlling food cost percentages within assigned kitchen sections. Promote responsible utilization of food products and kitchen supplies. Report inventory shortages, spoilage, and variances promptly. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Participate in daily, weekly, monthly, and annual stock counts. Monitor food usage to minimize waste, spoilage, and overproduction. Verify received supplies for quality and quantity. Food Safety, Hygiene & HACCP Compliance: Monitor food storage temperatures and handling procedures. Maintain clean and sanitized workstations at all times. Participate in scheduled kitchen cleaning and sanitation programmes. Maintain personal hygiene and ensure compliance by junior staff. Report food safety concerns immediately. Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Ensure proper labelling, dating, and storage of food products. Team Leadership & Staff Supervision: Ensure discipline, teamwork, and professionalism within the assigned section. Supervise Demi Chef de Partie, Commis Chefs, Apprentice Chefs, and Kitchen Assistants assigned to the section. Allocate duties and responsibilities: effectively. Participate in performance evaluations when required. Provide coaching, mentoring, and constructive feedback. Monitor staff performance and productivity. Train junior chefs on recipes, cooking techniques, presentation, food safety, and kitchen procedures. Banquet & Event Food Production: Prepare and coordinate food production for conferences, weddings, banquets, cocktail receptions, and other events. Maintain food quality during high-volume production. Coordinate with the Sous Chef and Conference & Banquet Service team for seamless event execution. Ensure banquet food is prepared according to Banquet Event Orders (BEOs) and production schedules. Ensure timely delivery of banquet food items. Kitchen Equipment & Asset Management: Ensure safe handling of knives, machinery, and cooking equipment. Maintain an organized and hazard-free workstation. Safeguard kitchen tools, utensils, and operational assets. Inspect equipment before and after use. Ensure proper use and maintenance of kitchen equipment assigned to the section. Report damaged or malfunctioning equipment promptly. Coordination & Communication: Communicate production challenges, shortages, and operational issues promptly. Support the Food & Beverage team during service where necessary. Coordinate with Procurement and Stores regarding ingredient availability. Work closely with the Executive Chef, Sous Chef, and other Chef de Parties to ensure coordinated kitchen operations. Liaise with Stewards to maintain cleanliness and availability of kitchen utensils. Reporting & Documentation: Complete operational checklists accurately. Maintain proper documentation in accordance with hotel procedures. Maintain production records, temperature logs, cleaning schedules, and inventory records. Record daily food production and wastage. Report equipment faults, maintenance needs, and inventory shortages. Compliance & Continuous Improvement: Participate in internal and external audits. Contribute ideas that improve food quality, guest satisfaction, and kitchen productivity. Stay informed about modern culinary techniques and industry trends. Support sustainability initiatives through waste reduction and responsible resource utilization. Comply with all hotel policies, Standard Operating Procedures (SOPs), food safety regulations, and statutory requirements. Recommend improvements to recipes, production methods, and operational efficiency. Key Performance Indicators (KPIs) Portion control compliance. Equipment care and maintenance. HACCP compliance score. Staff productivity. Hygiene inspection score. Food quality inspection score. Guest satisfaction with food quality. Inventory variance. Food waste percentage. Recipe compliance rate. Timely completion of food orders. Food Cost Percentage within assigned section. Audit compliance score. Training effectiveness. Requirements: Education: Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Professional culinary training from a recognized culinary institution is highly desirable. Experience: 4–6 years of progressive culinary experience: within luxury hotels, fine dining restaurants, or internationally branded hospitality establishments. Proven experience: managing a specific kitchen section in a luxury hospitality environment. At least 2 years as a Demi Chef de Partie or Senior Commis Chef. Professional Certifications (Preferred): First Aid Certification. Food Safety Level 2 or Level 3 Certification. Allergen Awareness Training. Professional Chef Certification. Occupational Health & Safety Certification. HACCP Certification. Skills: Food Preparation and Presentation. Banquet and Event Catering. Recipe Standardization. Kitchen Section Management. HACCP and Food Safety Compliance. Kitchen Equipment Operation. Communication and Interpersonal Skills. Inventory Management. Advanced Culinary Skills. Problem Solving and Decision-Making. Food Cost Control. Time Management. Attention to Detail. Team Leadership and Staff Supervision. How to Apply Interested and qualified candidates shoul send their CV and a brief cover letter outlining their relevant experience: to: [email protected] using "Chef De Parties– Aba” as the subject of the email. Application Deadline: 15th August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Chef de Partie job vacancies in Nigeria