Chef De Partie at Safari Park Hotel

Overview

Reporting to the Executive Chef, the successful candidate will be responsible for, Controlling a given section within the Kitchen to the standards laid down. To confirm with Health and Safety standards. Creation of high-quality dishes in his role as part of the Kitchen team. Cooking consistently and enthusiastically on a high level as directed by the Executive Chef. Checking the function sheets on a daily basis with the Senior Chef on duty as to the work that needs to be carried out for the day. Ensuring that his/her station and environment is kept hygienically clean and also working in a hygienic manner. Controlling incoming goods and stores them in perfect conditions. Reporting any breakdowns and/or kitchen hazards directly to the Executive Chef or to the Sous Chef in his absence. Assisting the Executive Chef and Sous Chefs with menu planning and or/ ideas as required. Qualifications and Skills; Aged 25-35 years. Be holders of a certificate or diploma in food production or culinary arts. Should have at least three (3) years’ experience in a similar position in the hotel industry. Knowledgeable about the culinary industry and food preparation. Organised, have the ability to delegate tasks well and work in a high stress environment. Knowledge of hygiene and safety standards in the Kitchen and possess discipline to enforce those standards. Flexible and able to work in 24 hr rotating shifts. Discover more Analyzing Demographic Data Career guidance service Employment opportunities Check how your CV aligns with this job Method of Application Applicants meeting the qualifications should send their application letters indicating the title of the position alongside: A detailed CV, Copies of relevant certificate (s) and Testimonials to Human Resource & Admin Manager PO BOX 45038-00100, Nairobi, Kenya or email careers@safariparkhotel.co.ke By Wednesday, 26th August 2026 Only short-listed candidates will be contacted.