Chef De Partie

At The Loren, we believe hospitality is more than service; it's a calling to inspire, elevate, and leave the world better than we found it. We believe in creating more than just exceptional hotels, residences, and restaurants, we build experiences that celebrate culture, beauty, community, and conservation.

We are currently seeking a skilled and passionate Chef de Partie to join our culinary team at The Loren at Pink Beach. This role is crucial in maintaining the highest standards of food preparation, presentation, and consistency within our luxury dining environment.

As Chef de Partie, you will be responsible for overseeing a specific kitchen section, guiding and training junior chefs and commis, and ensuring all culinary outputs meet our brand’s quality standards. You will work closely with the Sous Chef and Executive Chef to develop innovative dishes, maintain food cost control, and uphold a smooth and efficient operation under high-volume conditions.

Location:

Bermuda | Department:
Kitchen|

Reports to:

Executive Chef

• Supervise, mentor, and train junior chefs and commis within your assigned kitchen section.
• Maintain the highest standards of food quality, preparation, and presentation at all times.
• Assist in the development and execution of menu items, including seasonal and specialty dishes.
• Monitor portion control, waste reduction, and cost-efficiency within your station.
• Ensure strict adherence to health, safety, and hygiene standards across all food handling practices.
• Stay current with industry trends, new ingredients, and modern cooking techniques.

• Minimum of 2 years’ experience as a Chef de Partie in high-end culinary establishments.
• Proven experience in a fine dining outlet is required.
• Previous exposure to a luxury five-star property or internationally recognized hospitality group is preferred.
• Strong leadership and organizational skills, with the ability to work calmly under pressure.
• In-depth knowledge of menu development, flavor profiles, and modern plating techniques.
• Commitment to excellence, innovation, and continuous improvement in the kitchen.

This is not simply a role—it’s an invitation to join a purpose-driven collective. Our hotels are sanctuaries where design meets nature, and service meets soul. Here, you’ll have the opportunity to lead with heart, innovate with intention, and help shape a hospitality legacy built on care, creativity, and contribution.