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Chef De Partie at Limuru Country Club
Limuru Country Club
September 21, 2026
Full-time
On-site
Overall Purpose:
To manage food production within an assigned kitchen section, ensuring consistent quality, presentation, portion control, food safety, timely production and effective use of ingredients and equipment.
Key Responsibilities
Organize and manage daily food production within the assigned section.
Prepare food in accordance with approved recipes, specifications and standards.
Ensure appropriate mise en place before service.
Monitor taste, presentation, portion size and consistency.
Supervise and guide Commis Chefs assigned to the section.
Allocate routine work and ensure production tasks are completed on time.
Monitor ingredients, stock levels, storage and rotation within the section.
Minimize waste through proper preparation, portioning and ingredient utilization.
Maintain hygiene and sanitation within the workstation and section.
Ensure safe use and care of kitchen equipment.
Report equipment defects, ingredient shortages and quality concerns.
Coordinate with other kitchen sections to ensure smooth service.
Support food production for events and special functions.
Maintain required section records.
Support training and development of Commis Chefs.
Report production or quality issues to the Sous Chef.
Perform any other duties reasonably assigned by the Supervisor.
Minimum Qualifications & Experience
Requirement Minimum Requirement
Academic Qualification Certificate or Diploma in Culinary Arts, Food Production, Hospitality or a related field.
Professional Certification Recognized culinary qualification and food-safety/HACCP certification will be an advantage.
Professional Membership Membership of a relevant culinary/hospitality body is an added advantage.
Other Knowledge Section-based food production, mise en place, recipes, portion control, food hygiene, stock rotation, wastage control, kitchen equipment and basic supervision.
Experience Minimum 2 - 4 years' professional kitchen experience, including practical experience in the relevant culinary section.
To manage food production within an assigned kitchen section, ensuring consistent quality, presentation, portion control, food safety, timely production and effective use of ingredients and equipment.
Key Responsibilities
Organize and manage daily food production within the assigned section.
Prepare food in accordance with approved recipes, specifications and standards.
Ensure appropriate mise en place before service.
Monitor taste, presentation, portion size and consistency.
Supervise and guide Commis Chefs assigned to the section.
Allocate routine work and ensure production tasks are completed on time.
Monitor ingredients, stock levels, storage and rotation within the section.
Minimize waste through proper preparation, portioning and ingredient utilization.
Maintain hygiene and sanitation within the workstation and section.
Ensure safe use and care of kitchen equipment.
Report equipment defects, ingredient shortages and quality concerns.
Coordinate with other kitchen sections to ensure smooth service.
Support food production for events and special functions.
Maintain required section records.
Support training and development of Commis Chefs.
Report production or quality issues to the Sous Chef.
Perform any other duties reasonably assigned by the Supervisor.
Minimum Qualifications & Experience
Requirement Minimum Requirement
Academic Qualification Certificate or Diploma in Culinary Arts, Food Production, Hospitality or a related field.
Professional Certification Recognized culinary qualification and food-safety/HACCP certification will be an advantage.
Professional Membership Membership of a relevant culinary/hospitality body is an added advantage.
Other Knowledge Section-based food production, mise en place, recipes, portion control, food hygiene, stock rotation, wastage control, kitchen equipment and basic supervision.
Experience Minimum 2 - 4 years' professional kitchen experience, including practical experience in the relevant culinary section.