Chef de Partie - Hot Kitchen

Important Note:

• This role is a Pacific Island based role in Fiji, at Radisson Blu Resort (Fiji) Denarau Island
We are currently seeking a Chef de Partie - Hot Kitchen to join our vibrant culinary team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, specialist skills, talent, and a passion for creating memorable dining experiences.

As a Chef de Partie - Hot Kitchen, you will bring strong technical expertise and international culinary experience to our kitchen operation. Working across high-volume à la carte, buffet and function services, you will be responsible for delivering consistent quality from the hot kitchen while sharing specialist techniques, knowledge and best practices with the wider culinary team.

• Operates and takes responsibility for the assigned hot-line section across breakfast, lunch, dinner, buffet and high-volume function service.
• Demonstrates strong technical knowledge of hot-kitchen cooking methods, temperature control, timing, finishing and presentation, maintaining consistency during demanding service periods.
• Prepares and organizes daily mise en place according to menus, forecasts, service requirements and established culinary standards.
• Prepares and presents dishes to the required taste, quality, temperature, portion and presentation standards, following approved recipes and specifications.
• Applies specialist culinary knowledge and techniques gained through experience in international hotels, resorts or comparable high-volume culinary operations.
• Supports the delivery of diverse international menus and adapts effectively between à la carte, buffet, banquet and live-service requirements.
• Monitors buffet presentation and food levels, ensuring timely replenishment while maintaining freshness, temperature, quality and presentation.
• Maintains effective portion control, stock rotation and food handling practices to minimize wastage and support departmental food-cost objectives.
• Checks stock and mise en place levels and promptly reports shortages, quality concerns or operational issues to the Sous Chef.
• Maintains a clean, organized, safe and fully equipped workstation in accordance with food safety, hygiene, HACCP and Hotel standards.
• Supports, guides and shares technical knowledge with Commis Chefs and other kitchen team members, contributing to the development of local culinary capability.
• Works closely with the Sous Chef and wider culinary team to coordinate service, communicate priorities and respond effectively during peak operating periods.
• Identifies and reports equipment faults, food-quality concerns and other operational issues immediately to minimize disruption to service.
• Completes all required cleaning, food storage, stock rotation and section handover procedures at the end of each shift.
• Builds and maintains effective working relationships while promoting Radisson Hotel Group's culture, values and “Yes I Can!” service philosophy.
• Ensures compliance with applicable food-safety legislation, Hotel policies, due-diligence requirements and internal and external audit standards.

Function: Other
Experience Level: Mid-Senior Level