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 robust 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.

📌 Chef de Partie - Hot Kitchen (Ernakulam)
🏢 Radisson Hotel Group
📍 Ernakulam