Demi Chef De Partie (Hot & Cold Kitchen)

About the role

Six Senses Zighy Bay is seeking a motivated Demi Chef De Partie to join its hot and cold kitchen team. You will support the culinary vision of creating sustainable, wellness‑focused experiences while maintaining the highest standards of quality and service.

Key responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables and other items using broilers, ovens, grills, fryers and other equipment.
• Ensure 100% quality of all dishes and adhere to standard portion sizes, cooking methods and presentation guidelines.
• Check incoming produce against order sheets and purchasing specifications.
• Assist in controlling the outlet’s operational budget and maximize profitability.
• Record guest complaints, requests and solutions, reporting them to the Executive Chef or Executive Sous Chef.
• Maintain strict compliance with fire, hygiene and safety policies, keeping work areas clean and equipment in good condition.
• Uphold Six Senses guidelines, LQA standards and performance benchmarks.

Required profile

• High school diploma or equivalent; 2‑4 years of kitchen experience in a full‑service outlet, preferably in a luxury hotel.
• Hospitality diploma or degree is a plus.
• Strong knowledge of broiler equipment, meat and fish cookery, and the farm‑to‑table concept.
• Alcohol awareness certification and a valid food‑handler/health card as required locally.
• Excellent written and spoken English and ability to live in a remote location for extended periods.

Required skills

• Microsoft Word
• Microsoft Excel
• Microsoft PowerPoint
• Microsoft Outlook
• Knife skills
• Broiler equipment operation
• Food safety certification
• Food handler card