Chef de Partie – Fine Dining Restaurant

About the role

We are seeking a motivated Chef de Partie to join the fine‑dining outlet at Six Senses Zighy Bay, an award‑winning resort that blends luxury hospitality with sustainability and wellness. The successful candidate will work under the Executive Chef to deliver high‑quality dishes that reflect our local‑sensitive, globally‑inspired culinary philosophy.

Key responsibilities

• Prepare a wide range of meats, seafood, poultry, vegetables and other items using broilers, ovens, grills, fryers and specialised kitchen equipment.
• Maintain 100 % responsibility for the quality and presentation of every dish served.
• Inspect incoming produce against order sheets, receiving records and purchasing specifications.
• Adhere to standard portion sizes, cooking methods, hygiene, fire safety and Six Senses operational guidelines.
• Assist in controlling the outlet’s operational budget and maximise profitability.
• Record and communicate guest complaints or special requests to the Executive Chef or Executive Sous Chef.
• Ensure all equipment and work areas are clean, well‑maintained and compliant with LQA standards.

Required profile

• High school diploma or equivalent; hospitality diploma/degree preferred.
• 2–4 years of kitchen experience in a full‑service or fine‑dining outlet within a luxury hotel setting.
• Ability to live in a remote location for extended periods and work in a multicultural team.
• Fluent written and spoken English.

Required skills

• Proficient operation of broiler and other high‑heat cooking equipment.
• Strong knowledge of meat and fish cookery and farm‑to‑table concepts.
• Excellent knife skills.
• Alcohol awareness certification and/or valid food service/health handler permit.
• Competence with MS Office (Word, Excel, PowerPoint, Outlook).