Chef de Partie - Four Seasons Resort Mallorca at Formentor (Season 2027)

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the role 

The Chef De Partie is responsible for supervising and overseeing the preparation of food items for guest orders ensuring consistent quality. This role requires a special talent and passion for ensuring the culinary team delivers the highest of culinary consistently and ensuring that our food offering is at the center of our guest experience. 

What you will do 

• Ensure our guests consistently receive the highest level of service excellence. 

• Follow production, portion and presentation standards. 

• Maintain a safe and sanitary work environment. 

• Assist in setting up plans and actions to control food waste. 

• Develop and mentor the team. 

What you bring 

• Proven culinary and supervisory experience in a luxury hotel environment, with a deep understanding of refined guest expectations. 

• A creative flair and passion for crafting exceptional dining experiences, bringing your own personal touch, energy, and attention to detail to every dish. 

• Strong leadership and mentoring abilities, confidently guiding junior team members while fostering a collaborative and respectful kitchen culture. 

• Proficient knife skills and the ability to manage multiple tasks under pressure, ensuring consistent quality and efficiency. 

• Hands-on expertise with a wide range of kitchen equipment, including deep fryers, broilers, flat tops, ovens, steamers, mixers, and more, with a commitment to cleanliness and safety protocols. 

• Comfortable using technology, including kitchen management systems and Microsoft Office Suite, to support operational needs. 

• Excellent interpersonal skills to build strong relationships with peers, leadership, and guests alike. 

• Clear and effective communicator, both written and verbal, capable of contributing to reports and cross-departmental coordination.