Chef de Partie (CDP) at Protea Hotel By Marriot Lagos Kuramo Waters

Protea Hotel By Marriot Lagos Kuramo Waters - Experience beautiful beachfront views from our Hotel situated along Kuramo Beach. This serene getaway is ideal for business or leisure guests alike. With state-of-the-art guest rooms and amenities, we ensure a getaway that keeps you in touch with the world while providing a relaxing stay.

We have 60 luxurious rooms with in-room tea/coffee-making facilities and turn-down packages. Protea Hotel Lagos Kuramo Waters facilities include complimentary Wi-Fi access, a gym, a swimming pool, a restaurant, a bar and other commendable amenities.

We are recruiting to fill the position below:

Job Title: Chef de Partie (CDP)

Location: Lagos 
Employment Type: Full-time

Summary

• A Chef de Partie (CDP), also known as a station chef or line cook supervisor, is responsible for managing a specific section of a kitchen (such as grill, pastry, sauce, fish, or vegetable station) and ensuring high-quality food preparation and service.

Key Responsibilities

• Prepare, cook, and present dishes according to recipes and quality standards.
• Manage and oversee a designated kitchen section.
• Ensure ingredients are properly stored, prepared, and available for service.
• Supervise and train junior kitchen staff, such as commis chefs.
• Maintain food hygiene, sanitation, and safety standards.
• Monitor portion control and minimize food waste.
• Assist in menu planning and recipe development.
• Check food quality and presentation before service.
• Coordinate with other kitchen sections to ensure smooth operations.
• Report equipment issues and kitchen supply needs to senior chefs.

Skills and Qualifications

• Culinary certification or Diploma (preferred by many employers).
• Proven experience in a professional kitchen.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work under pressure in a fast-paced environment.
• Leadership and team-management abilities.
• Knowledge of food safety and HACCP standards.
• Good time-management and organizational skills.

Reporting Structure:

• A Chef de Partie typically reports to the Sous Chef and Head Chef (Executive Chef) and supervises Commis Chefs and kitchen assistants within their section.

Application Closing Date
29th July, 2026.

How to Apply
Interested and qualified candidates should send their CVs to: hospitalityresources68@gmail.com using the job title as the subject of the mail.