Chef De Partie

As Chef De Partie at Nemo by Swot Hospitality, you will be a core member of a creative, high‑energy kitchen that serves bold Eurasian cuisine within an immersive underwater aquarium setting. You will own a station, translate recipes into consistent, beautifully plated dishes, and support the Sous Chef and Executive Chef in delivering flawless service during busy covers and private events. This role demands technical precision, strong timing, and a disciplined work ethic: you will manage mise en place, train and guide commis cooks, and maintain quality under pressure. You will contribute to menu execution, uphold food safety standards, and help shape a kitchen culture that values craft, collaboration, and continuous improvement.

Duties and Responsibilities

• Station Ownership — Prepare, cook, and plate dishes for your assigned station to recipe and presentation standards.
• Mise en Place — Ensure your station is fully prepped, organized, and stocked before service; maintain par levels and accurate labeling.
• Quality Control — Monitor portion sizes, seasoning, temperature, and plating; reject substandard product and correct issues promptly.
• Timing and Coordination — Work closely with the pass, expeditor, and other stations to ensure synchronized course delivery and consistent pacing.
• Team Support — Supervise and mentor commis cooks; delegate tasks, provide on‑shift coaching, and support their development.
• Hygiene and Safety — Follow HACCP and food safety procedures; maintain a clean, safe, and organized workstation at all times.
• Waste Management — Apply FIFO rotation, portion control, and efficient prep techniques to minimize waste and control costs.
• Menu Contribution — Provide practical input on specials, plating refinements, and efficiency improvements when requested.
• Service Recovery — Assist in resolving service issues quickly and professionally to support guest satisfaction.

Requirements

• Experience — Minimum 2–3 years working in a professional kitchen with demonstrable experience running a station in upscale or high‑volume environments.
• Skills — Strong knife skills, solid cooking techniques across proteins and sides, excellent timing, and the ability to multitask under pressure.
• Knowledge — Understanding of portion control, stock rotation, and basic sauce work; familiarity with Eurasian flavors is an advantage.
• Qualifications — Culinary diploma or equivalent preferred; food safety certification required.
• Personal Attributes — Reliable, detail oriented, team player, proactive problem solver, and committed to consistent quality.
• Availability — Flexible to work evenings, weekends, and public holidays.
• Language — Fluent English; additional languages are a plus.

About Swot Hospitality and Nemo

Swot Hospitality builds design‑led, locally rooted venues that combine operational excellence with warm, memorable service. Nemo is our flagship dining concept offering Eurasian cuisine, a raw bar, and an immersive underwater aquarium setting that creates a unique guest experience. We prioritize sustainability, local supplier partnerships, and career development—providing structured training, cross‑property mobility, and clear leadership pathways for culinary professionals who demonstrate skill and ambition.

Application Process

• How to Apply — Email your CV and a brief cover note to cvelasco@swothospitality.com. Put Chef De Partie — Nemo in the subject line and include your earliest availability.
• Selection Steps — Screening call; kitchen interview with a practical cooking assessment or trial shift; reference checks; formal offer and onboarding with a 90‑day development plan.
• What to Include — Recent CV, two professional references, and copies of culinary or food safety certifications.
• Timeline — Typical process duration is 3–6 weeks depending on role and candidate availability.