5 -star international resort located in Porto Petro (Mallorca) with high seasonal occupancy and multiple culinary outlets including buffet and à la carte operations. The resort serves an international leisure guest profile. <\/div>
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ROLE PURPOSE<\/b> <\/div>
The Chef de Partie manages the preparation, cooking and presentation of dishes within an assigned section, ensuring consistency, timing and food safety standards during peak seasonal demand. <\/div>
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KEY RESPONSIBILITIES<\/b> <\/div>
• Prepare and cook dishes within assigned section (hot/cold/sauce/grill/pastry depending on allocation). <\/div>
• Maintain mise -en -place and replenish during service. <\/div>
• Ensure correct temperatures, portion control and presentation standards. <\/div>
• Operate kitchen equipment safely and correctly. <\/div>
• Follow HACCP and hygiene procedures at all times. <\/div>
• Monitor stock usage, storage and product rotation (FIFO). <\/div>
• Report shortages and quality deviations to Sous Chef. <\/div>
• Support cross -section collaboration to ensure smooth service. <\/div>
• Train and support Demi Chefs and Commis when required. <\/div>
• Contribute to seasonal menu execution and improvements. <\/div>
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REQUIREMENTS<\/b> <\/div>
• Previous experience as Chef de Partie or strong Demi Chef background. <\/div>
• Experience in hotels, resorts or seasonal high -volume operations valued. <\/div>
• Strong organizational discipline and ability to perform under pressure. <\/div>
• English required (intermediate). Spanish valued. <\/div>
• Legal right to work in the EU or valid work permit for Spain. <\/div>
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COMPENSATION & BENEFITS<\/b> <\/div>
• 2.400€ gross monthly salary<\/b> <\/div>
• Full -time seasonal contract (April–November) <\/div>