OKU Andalusia - Chef de partie / Jefe/a de partida At OKU, we believe in curating extraordinary experiences for both our guests and our team. We are committed to attracting top-tier talent from around the world, bringing together passionate individuals who share our vision for exceptional hospitality. We are seeking an experienced Chef de partie to join us in opening OKU Andalusia, our newest five-star resort on Spain’s Costa del Sol, just moments from Sotogrande. This is a unique opportunity to become part of an award-winning and rapidly expanding lifestyle brand that is redefining modern hospitality with its laidback luxury ethos. We offer a remuneration and benefits package according to your profile, along with available accommodation options to ensure a seamless and rewarding experience as part of our team. Set to open this summer, OKU Andalusia is a stunning beachfront retreat that blends contemporary design, immersive dining, and a vibrant social atmosphere. As part of this exciting journey, you’ll join a dynamic and collaborative team that celebrates initiative, creativity, and excellence, offering ample opportunities for growth within a brand that is shaping the future of luxury hospitality. RESPONSIBILITIES OF THE ROLE Manage a specific section of the kitchen, ensuring efficient and high-quality food production. Prepare, cook, and present dishes according to the restaurant's standards and recipes. Supervise and train junior kitchen staff (commis chefs and apprentices). Maintain a clean and organized work station, adhering to hygiene and safety regulations. Monitor stock levels and order supplies as needed. Ensure timely and accurate food preparation during service. Contribute to menu development and special dish creation. Control food waste and ensure cost-effective practices. Collaborate with other kitchen staff to ensure smooth service. CANDIDATE REQUIREMENTS Proven experience as a Chef de Partie or similar role in a high-volume kitchen. Strong culinary skills and knowledge of various cooking techniques. Ability to work under pressure and in a fast-paced environment. Excellent organizational and time-management skills. Knowledge of food hygiene and safety regulations. Ability to lead and motivate a team. Strong communication and interpersonal skills. Culinary qualifications or relevant certifications are a plus. Behavioural Competencies Passion for food and culinary excellence. Ability to work well under pressure. Strong leadership and team-working skills. Attention to detail and commitment to quality. Proactive and problem-solving attitude. Technical Skills and Knowledge Expert knowledge of cooking techniques and culinary principles. Proficiency in using kitchen equipment and tools. Knowledge of food hygiene and safety standards. Ability to manage inventory and control costs. Understanding of menu planning and recipe development. #J-18808-Ljbffr