Job Description
The Demi Chef de Partie assists the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes in accordance with hotel standards. The role supports smooth kitchen operations, ensures adherence to hygiene and safety regulations, and contributes to delivering exceptional dining experiences for guests.
- Assist the Chef de Partie in preparing and cooking menu items to the required standards.
- Ensure mise-en-place is completed for the assigned section before service.
- Maintain high levels of food hygiene, cleanliness, and safety in the kitchen at all times.
- Work closely with the team to ensure timely and efficient service.
- Support stock control through proper rotation, labeling, and minimizing wastage.
- Uphold portion control and consistent presentation of dishes.
- Report any equipment malfunctions or maintenance issues to supervisors.
- Assist in training and mentoring Commis Chefs and kitchen trainees.
- Contribute to menu development and suggest improvements when required.
- Adhere to company policies, SOPs, and HACCP/food safety guidelines.
Qualifications
- Diploma or certificate in Culinary Arts or related field.
- At least 1–2 years’ experience in a similar role within a hotel or restaurant.
- Strong knowledge of cooking techniques, kitchen operations, and food safety standards.
- Ability to work under pressure in a fast-paced environment.
Additional Information
Your team and working environment:
- Tight-knit and team oriented.
- Hard-working, engaging and inclusive.
- Attention to detail and hygiene
- Well organised and autonomous