Chef de Partie

CHEF DE PARTIE At Sokify, we're connecting you with Kofisi, a dynamic food and beverage establishment seeking a skilled Chef de Partie to join their professional kitchen team. POSITION OVERVIEW You'll work within the Food and Beverage Department at Kofisi's kitchen operations, reporting directly to the Executive Chef and Sous Chef. This role is based at their QRS/K9/WSL/Kaskazi Kitchens facility. QUALIFICATIONS & EXPERIENCE REQUIRED You'll bring a diploma or certificate in Culinary Arts from a recognized institution, coupled with Food Safety and Hygiene Certification such as HACCP. A minimum of 3 to 5 years working in professional kitchens is essential, with at least 2 years of experience as a Demi Chef de Partie or Chef de Partie. Your background must demonstrate substantial exposure to high-volume service environments. You need proven experience in a la carte service and large-scale banquet or event catering for groups ranging from 100 to 300 guests. You should be comfortable working in establishments with a minimum seating capacity of 80 to 100 covers and have hands-on involvement executing major events including weddings, conferences, and buffets for 200 to 300-plus attendees. Knowledge of batch cooking, food holding, and regeneration techniques for events is important. First Aid certification and additional specialization in areas like pastry, butchery, or international cuisines are highly desirable. CORE RESPONSIBILITIES & SKILLS You'll demonstrate strong culinary expertise in one or more kitchen sections including saucier, entremetier, gardemanger, or pastry work. Your ability to produce consistent, high-quality food in both plated and buffet presentations is crucial. You'll apply modern cooking techniques, contemporary plating styles, and knowledge of dietary adaptations for vegan, gluten-free, and other special requirements. Operationally, you'll manage mise en place preparation for both daily service and bulk production, coordinate with senior culinary staff, and maintain rigorous stock rotation with minimal wastage. You'll understand banquet and event menu requirements, assist with logistical planning for off-site or large-volume setups, and manage live cooking stations when needed. Your teamwork will involve mentoring commis chefs and trainees, communicating clearly with front-of-house teams about special requests and allergen concerns, and supporting flexible role transitions during peak demand periods. PERSONAL ATTRIBUTES The ideal candidate is detail-oriented, maintains exceptional standards of cleanliness, and demonstrates precision in all execution. You're calm under pressure, solution-focused, and passionate about food quality and presentation. You're willing to work extended shifts, weekends, and holidays as business needs require, and you're committed to continuous professional improvement.