Chef De Partie

Company Description Rompin Rainforest Lodge is a nature-focused hospitality destination situated in the Rompin District, offering guests an immersive experience in a lush rainforest environment. The lodge provides comfortable accommodations, guided outdoor activities, and locally inspired dining that highlight the surrounding natural beauty. Its team works closely together to deliver welcoming service to travelers seeking adventure, relaxation, and eco-conscious tourism. Rompin Rainforest Lodge emphasizes sustainability, cultural respect, and high-quality guest experiences, creating a rewarding environment for hospitality professionals. Team members are encouraged to contribute ideas that enhance both guest satisfaction and environmental stewardship.
Role Description The Chef De Partie is a full-time, on-site role based at Rompin Rainforest Lodge in the Rompin District. This position is responsible for managing a specific kitchen section, preparing and presenting dishes to lodge standards, and ensuring consistent quality and portion control. The Chef De Partie will oversee mise en place, monitor food storage and rotation, and maintain compliance with relevant food safety and hygiene regulations. Daily duties include coordinating with the Head Chef and other kitchen team members, supporting menu execution with a focus on fresh and local ingredients, and assisting in training and guiding junior staff. The role also involves maintaining a clean and organized work area, managing kitchen equipment safely, and contributing to new dish ideas that reflect the rainforest lodge's unique setting and guest preferences.
Qualifications

• Proven culinary skills, including experience as a Chef De Partie or in a similar role in hotels, resorts, or restaurants.
• Strong knowledge of food preparation techniques, portion control, and presentation standards, ideally with experience using local and seasonal ingredients.
• Understanding of food safety, sanitation, and hygiene standards, with the ability to maintain a safe and compliant kitchen environment.
• Ability to work effectively in a team, communicate clearly with colleagues, and support a collaborative, respectful kitchen culture.
• Strong time management, organizational skills, and the ability to perform under pressure during busy service periods.
• Flexibility to work varied shifts, including weekends and holidays, and to adapt to the unique demands of a rainforest lodge setting.
• Formal culinary training or certification is preferred; equivalent professional experience will also be considered.
• Experience in remote or eco-tourism properties is an advantage, along with an interest in sustainable and environmentally conscious practices.