Chef de Partie

Farm of Dreams Lodge is seeking an experienced Chef de Partie to join its kitchen team in Karatu, Arusha.

The successful candidate will be responsible for preparing and cooking dishes according to the lodge's menus, recipes and quality standards while managing an assigned kitchen section. The role requires maintaining high standards of food quality, presentation, hygiene and safety while supporting efficient daily kitchen operations.

Responsibilities

• Prepare and cook dishes according to the lodge's menus, recipes and quality standards.
• Take responsibility for an assigned kitchen section and ensure efficient daily operations.
• Maintain consistently high standards of food preparation, cooking and presentation.
• Maintain kitchen cleanliness, hygiene and food-safety standards.
• Assist the Head Chef and Sous Chef with menu preparation and daily food production.
• Support food preparation for special functions and events.
• Maintain proper portion control and help minimize food wastage.
• Monitor food and ingredient stock levels and report shortages.
• Ensure food products are correctly stored, labelled and handled.
• Work closely with other kitchen team members to ensure smooth and timely service.
• Prepare meals according to guests' dietary requirements and special requests.
• Maintain kitchen equipment and report faults or maintenance requirements.
• Assist with receiving and checking incoming food supplies.
• Ensure the assigned kitchen section is fully prepared before service.
• Clean and properly organize the assigned section after service.
• Perform other duties assigned by the Head Chef or lodge management.

Requirements

• At least 5 years of relevant professional kitchen experience, preferably within an established hotel or lodge.
• Proven experience as a Chef de Partie, Line Cook, or similar professional kitchen position.
• Culinary training or relevant professional certification.
• Good knowledge of food preparation and professional cooking techniques.
• Good understanding of kitchen operations.
• Knowledge of both local and international cuisine.
• Strong understanding of food hygiene, sanitation and food-safety practices.
• Ability to maintain high standards of food quality and presentation.
• Ability to work effectively under pressure and meet service deadlines.
• Good teamwork, communication and interpersonal skills.
• Strong organizational and time-management skills.
• Ability to accommodate dietary requirements and special guest requests.
• Willingness to work flexible hours, shifts, weekends and public holidays.
• Disciplined, hardworking, reliable and committed to maintaining high food and service standards.