As a Chef de Partie in our Ingridients Restaurant, you will play a key role in delivering a refined and memorable dining experience through exceptional food quality and presentation. Working in a quality driven, high end kitchen environment, you will be responsible for preparing, cooking, and presenting dishes to the highest standards while maintaining consistency, precision, and attention to detail in every plate served.
This role requires pride in craftsmanship, strong organizational skills, and the ability to perform under pressure while maintaining excellence throughout service. As part of the Ingridients team, you will contribute to our mission of exceeding guest expectations by creating high quality dishes and an elevated dining experience that reflects the concept and standards of the restaurant.
Report to: Chef of Ingridients Restaurant
Your main responsibilities are...
Food preparation & service Excellence
• Prepare and present dishes according to Ingridients’ recipes, plating standards, and quality expectations
• Ensure your station is fully prepared with high quality mise en place before the start of service
• Maintain precision, consistency, and attention to detail in every dish served
• Execute service in a calm, organized, and efficient manner while maintaining high culinary standards under pressure
• Work closely with the kitchen and front of house teams to ensure a seamless and elevated guest dining experience
• Maintain exceptional standards of cleanliness, organization, and professionalism within your section always
• Maintain portion control and contribute to cost awareness by minimizing unnecessary waste while respecting product quality and presentation
Health, Hygiene and Food safety
• Follow all food hygiene and safety standards, including proper storage, labelling and handling of ingredients
• Contribute to a safe, clean, and professional kitchen environment that reflects the standards of a high end dining concept
Inventory & Product Care
• Assist with receiving, checking, and correctly storing deliveries to maintain product quality and freshness
• Report low stock levels, quality concerns, or spoiled products promptly to the Sous Chef or Head Chef
• Handle ingredients with care and professionalism, ensuring respect for product quality and minimizing waste wherever possible
Teamwork & Communication
• Work collaboratively with fellow Chefs de Partie and the Head Chef to deliver a consistent and high level culinary experience
• Communicate clearly and professionally regarding preparation needs, timing, service flow, and operational challenges during service
• Demonstrate flexibility, a positive attitude, and a willingness to support the wider kitchen operation whenever needed
Knowledge
• MBO Level 2 qualification or higher, with at least 1 year of demonstrable experience working in a professional kitchen environment
• Strong understanding of ingredients, cooking techniques, kitchen equipment, and preparation methods used in high quality food production
• Knowledge of HACCP standards and the ability to consistently apply food safety and hygiene procedures within daily operations
• An appreciation for quality driven cuisine, presentation standards, and consistency within a refined dining environment
Skills
• Strong organizational and time management skills with the ability to maintain structure and efficiency during service
• The ability to perform calmly and consistently in a fast paced, high pressure kitchen while maintaining attention to detail and presentation quality
• A proactive and disciplined work ethic with the ability to anticipate operational needs within your section
• Strong communication skills and the ability to work collaboratively within a professional kitchen team
Professional Attitude & Mindset
• A team oriented approach with a positive and professional attitude towards colleagues and guests
• A passion for hospitality, food quality, and creating memorable dining experiences
• The ability to remain composed, organized, and solution oriented during busy service periods
• A willingness to continuously learn, improve, and develop culinary knowledge and techniques
• Pride in craftsmanship, presentation, and maintaining high standards in every aspect of your work
What we expect from you
• A strong commitment to quality, consistency, and exceptional presentation standards
• Reliability, professionalism, and accountability within your role and responsibilities
• An eagerness to learn new techniques, menu items, service standards, and kitchen procedures
• Respectful and professional communication with all team members across both kitchen and front of house operations
What to expect from your Chef/Executive Chef
• Clear leadership, direction, and operational support within the kitchen
• Ongoing training, coaching, and development to help you grow successfully within your role
• Constructive feedback and guidance focused on maintaining high culinary and presentation standards
• Support and teamwork during high pressure service periods to ensure a positive and professional working environment
• A kitchen culture that values learning, quality, collaboration, and pride in delivering an elevated dining experience
Send your CV + motivation to humanresources@buddydive.com or get in touch with our HR team via WhatsApp at +599 701 5971.
