Chef de Partie - Hot Kitchen

Company Description

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter.

Job Description

Important Note:

• This role is a Pacific Island based role in Fiji, at Radisson Blu Resort (Fiji) Denarau Island

We are currently seeking a Chef de Partie - Hot Kitchen to join our vibrant culinary team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, specialist skills, talent, and a passion for creating memorable dining experiences.

As a Chef de Partie - Hot Kitchen, you will bring strong technical expertise and international culinary experience to our kitchen operation. Working across high-volume à la carte, buffet and function services, you will be responsible for delivering consistent quality from the hot kitchen while sharing specialist techniques, knowledge and best practices with the wider culinary team.

• Operates and takes responsibility for the assigned hot-line section across breakfast, lunch, dinner, buffet and high-volume function service.
• Demonstrates strong technical knowledge of hot-kitchen cooking methods, temperature control, timing, finishing and presentation, maintaining consistency during demanding service periods.
• Prepares and organizes daily mise en place according to menus, forecasts, service requirements and established culinary standards.
• Prepares and presents dishes to the required taste, quality, temperature, portion and presentation standards, following approved recipes and specifications.
• Applies specialist culinary knowledge and techniques gained through experience in international hotels, resorts or comparable high-volume culinary operations.
• Supports the delivery of diverse international menus and adapts effectively between à la carte, buffet, banquet and live-service requirements.
• Monitors buffet presentation and food levels, ensuring timely replenishment while maintaining freshness, temperature, quality and presentation.
• Maintains effective portion control, stock rotation and food handling practices to minimize wastage and support departmental food-cost objectives.
• Checks stock and mise en place levels and promptly reports shortages, quality concerns or operational issues to the Sous Chef.
• Maintains a clean, organized, safe and fully equipped workstation in accordance with food safety, hygiene, HACCP and Hotel standards.
• Supports, guides and shares technical knowledge with Commis Chefs and other kitchen team members, contributing to the development of local culinary capability.
• Works closely with the Sous Chef and wider culinary team to coordinate service, communicate priorities and respond effectively during peak operating periods.
• Identifies and reports equipment faults, food-quality concerns and other operational issues immediately to minimize disruption to service.
• Completes all required cleaning, food storage, stock rotation and section handover procedures at the end of each shift.
• Builds and maintains effective working relationships while promoting Radisson Hotel Group's culture, values and “Yes I Can!” service philosophy.
• Ensures compliance with applicable food-safety legislation, Hotel policies, due-diligence requirements and internal and external audit standards.

Qualifications

• Proven experience as a Chef de Partie or in a comparable culinary role within a busy, high-volume hotel, resort or professional kitchen environment.
• Previous exposure to international hotel or resort culinary operations, with practical experience across hot-line, à la carte, buffet, banquet and high-volume service.
• Demonstrated specialist knowledge of hot-kitchen techniques, including cooking methods, temperature management, finishing, presentation and maintaining consistent standards during demanding service periods.
• Strong culinary skills with the ability to work across a diverse range of international dishes, menus and service styles.
• A strong background and demonstrated practical expertise in one or more specialist international cuisines, such as South Indian, Italian, Thai, Japanese, or other comparable culinary specialties, would be highly regarded. Experience should include authentic preparation techniques, ingredients, cooking methods and presentation relevant to the respective cuisine.
• Experience working within established international culinary standards and systems, with the ability to introduce and share relevant techniques and best practices with the wider culinary team.
• Demonstrated ability to train, coach and transfer culinary knowledge to other team members, supporting the continued development and progression of local culinary talent.
• Ability to contribute to culinary capability building and operational readiness.
• Strong knowledge and practical application of HACCP, food safety, hygiene, allergen management, food storage and kitchen sanitation requirements.
• Strong operational discipline in mise en place, recipe compliance, portion control, stock rotation, food-cost awareness and waste minimisation.
• Hands-on approach with a can-do work style and the ability to remain organised and effective during high-volume and demanding service periods.
• Commitment to delivering exceptional guest experiences with a genuine passion for the hospitality and culinary industry.
• Ability to identify practical and creative solutions while taking ownership of assigned duties and responsibilities.
• Strong communication and teamwork skills, with the ability to work effectively within a diverse and multicultural culinary team.
• Personal integrity and professionalism, with the ability to work in an environment that demands consistently high standards of quality and performance.

Additional Information

Why Join Radisson Hotel Group?

Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.

Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential.

Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.

Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond.

Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!

Enjoy benefits such as - up to 53% off your stay as a Team Member at over 1,500 Radisson Hotels worldwide
Guaranteed minimum of 30% off for your Friends & Family
Exclusive Discounts on Breakfast, Food & Beverage, Spa and more

Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you.

Apply now and let’s make every moment matter.

We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.