Demi Chef De Partie

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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.

• 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.

Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene 
• Well organised and autonomous