Chef de Partie at Domeo Resources International

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: Awka, Anambra
Employment Type: Full-time

Main Function

• The Chef de Partie is responsible for managing a specific section of the kitchen (such as grill, pastry, or sauce) and ensuring the consistent preparation and presentation of high-quality dishes.
• The role involves supervising Commis Chefs, maintaining hygiene standards, and supporting the Sous Chef and Executive Chef in daily kitchen operations.
• The ideal candidate must be an experienced and organized professional with strong culinary skills, attention to detail, and the ability to deliver excellence in a fast-paced environment.

Role Responsibilities
Food Preparation and Cooking:

• Prepare, cook, and present dishes to the highest standard within the assigned kitchen section.
• Follow recipes and menu specifications set by the Executive Chef.
• Ensure all meals are delivered in a timely manner during service periods.
• Maintain consistency in taste, texture, and presentation across all dishes.
• Collaborate with the Sous Chef in menu planning and the creation of new recipes.

Section Management:

• Take full ownership of the assigned kitchen section (e.g., pastry, grill, sauces, vegetables, or butchery).
• Supervise and train Commis Chefs working within the section.
• Ensure the section is well-stocked, clean, and organized before, during, and after service.
• Coordinate preparation and cooking schedules to meet operational demands.
• Maintain high standards of food quality, freshness, and portion control.

Hygiene, Safety, and Compliance:

• Adhere strictly to food hygiene, safety, and sanitation regulations.
• Ensure all kitchen equipment and tools are used correctly and safely.
• Conduct regular checks to ensure compliance with HACCP standards.
• Maintain cleanliness of workstations, utensils, and storage areas.
• Immediately report any faulty equipment, hazards, or incidents to the Sous Chef.

Inventory and Cost Management:

• Monitor stock levels for ingredients and supplies in your section.
• Report shortages and assist in requisitioning stock to avoid production delays.
• Ensure efficient use of ingredients to minimize waste.
• Support the Sous Chef in maintaining food cost control and stock rotation (FIFO system).
• Record and track daily consumption and wastage reports.

Teamwork and Coordination:

• Collaborate with other kitchen sections to ensure smooth workflow during service.
• Communicate effectively with front-of-house staff to coordinate orders and service times.
• Support the Sous Chef and Executive Chef in training, mentoring, and evaluating junior staff.
• Assist during events, buffets, and special functions as required.
• Contribute positively to team morale and maintain a culture of excellence.

Customer Experience and Quality Assurance:

• Ensure that every dish meets company quality and presentation standards.
• Respond to feedback and adjust recipes or processes where necessary.
• Uphold customer satisfaction by ensuring consistency in every meal served.
• Maintain professionalism when interacting with customers during live cooking or open-kitchen events.

Experience / Qualification

• Diploma or Certificate in Culinary Arts, Hospitality, or related field.
• Minimum of 4–6 years of experience in a professional kitchen, with at least 2 years as a Chef de Partie or Demi Chef.
• Proven experience in a high-volume restaurant, hotel, or catering establishment.
• Strong understanding of food handling, portion control, and plating techniques.
• Certification in food safety or HACCP will be an advantage.

Competencies/Skills:

• Excellent culinary and knife skills.
• Strong understanding of food preparation techniques, flavor profiles, and cooking methods
• Ability to manage a kitchen section independently.
• Knowledge of food hygiene and safety regulations.
• Good communication and leadership skills.
• Time management and multitasking abilities.
• Strong teamwork and problem-solving capabilities.
• Creativity and passion for food presentation.
• Proficiency in portion control, costing, and menu execution.

Behavioural Qualities / Other Competences:

• High integrity, professionalism, and reliability.
• Strong sense of responsibility and discipline.
• Calm and efficient under pressure
• Commitment to maintaining high culinary standards.
• Adaptable and willing to learn new techniques.
• Team-oriented with a positive attitude.
• Excellent personal grooming and hygiene.
• Punctual and dedicated to achieving operational excellence.

Application Closing Date
10th November, 2025.