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Company Snapshot
Divi Resorts Aruba is an established collection of beachfront resort properties celebrated for warm Caribbean hospitality, all-inclusive luxury, and diverse culinary offerings. Featuring a wide selection of dining venues ranging from casual beachfront grills to fine dining establishments, Divi Resorts provides a collaborative, high-standard kitchen environment focused on culinary quality, professional development, and long-term career stability.
Position Highlights
Chef de Partie. In this vital culinary leadership role, you will take ownership of a designated kitchen section in close partnership with the Executive Chef and Sous Chef, ensuring all dishes consistently reflect the resort’s elevated culinary and presentation standards. You will supervise and mentor line cooks, oversee station preparation and stock rotation, uphold rigorous HACCP food safety standards, and contribute creative ideas to menu execution and dish presentation.
Key Responsibilities
- Manage and supervise a specific section within the kitchen with guidance and support from the Executive Chef and Sous Chef
- Ensure all dishes and ingredients are prepared, seasoned, and cooked strictly according to established restaurant recipes and quality standards
- Supervise, train, and develop section cooks, ensuring they understand their daily duties and maintain high technical standards
- Control inventory and execute stock rotation (FIFO) within the assigned section to minimize waste and guarantee ingredient freshness
- Oversee and delegate cleaning tasks according to the established sanitation schedule, keeping all work stations, equipment, and utensils clean and organized
- Maintain an understanding of the functional administration and workflows of the restaurant operation
- Maintain comprehensive knowledge of the full menu to accurately describe preparations, ingredients, and flavor profiles
- Ensure strict compliance with Food Safety policies, HACCP guidelines, and company operational procedures
- Collaborate with culinary leadership on menu preparation and provide input on creative presentation techniques
- Monitor cooking stations to ensure adequacy of supplies and maintain continuous preparation of frequently used ingredients
- Foster and maintain a kitchen culture of friendly cooperation, mutual respect, and efficiency
Requirements, Skills & Traits
Requirements:
EPI Culinary Diploma or equivalent formal culinary qualification, accompanied by proven supervisory experience in a professional kitchen environment. In-depth understanding of diverse culinary methods, ingredients, equipment operations, and kitchen production processes. Ability to multitask effectively and remain composed under fast-paced service pressure. Bilingual communication skills with the ability to understand and speak English and Spanish. Strict adherence to food safety and HACCP guidelines. Flexibility to work varied shifts, including evenings, weekends, and holidays. Must possess a valid Health Card (Carchi berde). Must hold a Dutch passport or a valid Aruban work permit.
Core Skills:
Section management, line supervision, and recipe execution across high-volume service. Food safety, sanitation, and HACCP compliance management. Stock rotation, inventory control, and station mise en place planning. Culinary staff training, coaching, and task delegation.
Soft Skills:
Supportive leadership and a commitment to collaborative teamwork. Strong composure, efficiency, and adaptability under peak rush periods. High attention to culinary detail, cleanliness, and presentation quality.
Success Metrics
Assigned kitchen section executes dishes punctually and consistently to recipe and plating specifications. Stations maintain optimal stock levels and mise en place throughout service with minimal food waste. 100% compliance with resort sanitation schedules and HACCP food safety standards. Section cooks are trained, guided, and working cooperatively with minimal service friction.
Benefits
- Life and Disability Insurance
- Full Attendance and Year-End Bonus
- Vacation Savings Plan
- Dental and Vision Insurance
- Training and Course Allowance
Employment Culture & Growth
At Divi Resorts Aruba, we believe that culinary excellence begins with a dedicated, well-supported brigade. Working as a Kitchen Supervisor / Chef de Partie offers an empowering platform to refine leadership skills, master diverse international cuisines, and progress within our extensive culinary operations, supported by specialized training allowances and competitive benefits.
How To Apply
Send your Cover Letter and CV to email [email protected] or pass by the HR Office located at the Tamarijn Beach Resort
