Chef de Partie (Asian/Western)

Vision & Brand Commitment

As Chef De Partie, I fully embrace the vision of Six Senses to help people reconnect with themselves, others, and the world around them. Guided by our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsibility, playfulness, and pioneering wellness, I am committed to delivering exceptional guest journeys while developing hosts to become the very best versions of themselves.

Sustainability Commitment

Sustainability remains at the core of Six Senses operations. I will ensure compliance with all environmental and social responsibility directives, including waste reduction, elimination of single-use plastics, responsible sourcing, and adherence to Sustainability Guidelines.

Out of the Ordinary Experiences

I will deliver “Out of the Ordinary” experiences that inspire, delight, and create meaningful stories. By blending innovation, surprise, authenticity, and thoughtful details, every guest interaction will be transformed into a memorable wellness journey.

Key responsibilities include:

• Conduct shift briefing for information and updates from the previous shift, assign tasks to Demi Chef de Partie and Commis, instruct them the correct procedures for that assignment, monitor performance and productivity of hosts during the shift.

• Check Temperature form to ensure the temperature of refrigerators is maintained to standard.

• Check standard quality and quantity of mise en place prepared by Demi Chef and Commis.

• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage, inform Junior Sous Chef if any equipment needs repairing.

• Check cleanliness of all equipment and workstations at the start and end of the shift.

• Complete all paperwork before leaving such as transfer or purchasing requisitions filled out, logbook recap and roster updated.

• Be responsible to supervise and prepare all the foods in his/her assigned section.

• Follow recipes, standard portion sizes, cooking methods, quality standards, proper plate presentation, garnish set up for all dishes.

• Know and comply consistently with quality standards and kitchen rules and guidelines.

• Assume 100% responsibility for quality of products served.

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

• Ensure that all conducted trainings in food preparation, food testing, hygiene and grooming standards is relayed, understood, and followed by his/her subordinates.

• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.

• Be concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his/her assigned area.

• Receive guest information from other departments, Front Office and Food & Beverage in particular, if Executive Chef/ Executive Sous Chef and Sous Chef are not available, and inform them.

• Liaise with others to ensure smooth operation

• Interact with management of other departments within areas of responsibility and develop solid working relationships with them.

• Attend meetings and briefings as instructed by the Executive Chef.

• Record guest complaints, requests, and solutions together with any other issues related to personnel, equipment, produce, etc. and reports them to Junior Sous Chef.

Responsible Business & Compliance

All operations will be conducted ethically, transparently, and in compliance with local laws and company policies. I will ensure a safe and secure environment for guests, hosts, and assets while maintaining positive relationships with local communities and stakeholders.

Skills & Experience

The role requires:

• Diploma of college or university and achievements of food and beverage / hotel management.

• Any courses relating to food preparation or the culinary arts.

• At least two years of experience in similar position.

• Preparing, cooking, and plating skills; familiar with kitchen equipment.

• Operations of section, resort policies regarding food and beverage operations. In addition first aid is preferred.

• Familiar with food and hygiene codes, policies and procedures.

• Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.

• Excellent attitude under pressure, and after long hours.

• Intermediate MS Office and Outlook platforms.

• Good command of written and spoken English.

• Heavy lifting of materials up to 25lbs may be required.

• Must be able to stand for long periods of time.

I maintain a thorough understanding of Six Senses brand standards, operational guidelines, and service philosophy.

Who we are

Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.

Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.

You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.

It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.

Let the journey begin.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.