Chef de Partie – KYD Collective Limited

About KYD Collective Limited KYD Collective Limited operates across Malta’s catering and hospitality industry with a focus on building unique dining experiences that blend atmosphere, fl avour, and creativity. The group currently manages four successful establishments, including the recently launched O’Sole Rooftop in Valletta (February 1st, 2026). We are now expanding O’Sole’s signature concept to INNSiDE by Meliá St. Paul’s Bay, introducing two outlets — a rooftop venue and a restaurant within the same hotel. Together, they will deliver breakfast, pool bites, lunch, aperitivo, dinner, and late-night cocktails, offering guests a complete Mediterranean hospitality experience

Overview: We are seeking a skilled and motivated Chef de Partie to join our kitchen team for O’Sole Rooftop and Restaurant. This role is ideal for a chef with solid experience who can take ownership of a section and contribute to a smoothly run kitchen environment. The Chef de Partie will work closely with the Head Chef to execute dishes to KYD Collective’s high standards, assist in training junior staff, manage mise en place, and ensure top-quality delivery throughout all meal periods.

Responsibilities:

• Manage and take responsibility for an assigned kitchen section during preparation and service.
• Ensure all dishes leaving the kitchen are consistent, well-presented, and meet brand standards. 
• Supervise and guide Commis Chefs in daily tasks and learning. 
• Maintain cleanliness and organisation in your section, following all safety and hygiene standards. 
• Assist the Head Chef with daily prep schedules, stock control, and ordering needs. 
• Monitor food quality, portion sizes, and wastage to ensure effi ciency and cost control. 
• Collaborate with other sections to ensure the kitchen operates seamlessly during service. 
• Contribute to menu development and share ideas for improvement and innovation.

Requirements:

• Minimum 2 years’ experience as Chef de Partie or strong background as Demi Chef de Partie in a busy kitchen environment. 
• Proven ability to manage a section independently and maintain consistent quality. 
• Solid knowledge of Mediterranean and modern dining cuisines. 
• Strong communication, teamwork, and organisational skills. 
• Ability to work effi ciently under pressure while maintaining high standards. 
• HACCP knowledge