Demi Chef de Partie – Cold Kitchen

About the role

The Demi Chef de Partie – Cold Kitchen supports the culinary team at Le Meridien by preparing and presenting cold dishes to the highest quality and safety standards. This position works on a fast‑paced hotel kitchen floor, ensuring consistent service for guests.

Key responsibilities

• Prepare and portion ingredients, wash and peel fresh fruits and vegetables.
• Prepare cold dishes and cook foods according to recipes, quality, and presentation standards.
• Operate ovens, stoves, grills, microwaves and fryers, and monitor food temperatures.
• Maintain a clean and sanitized workstation, including washing tools, knives and equipment.
• Follow all safety, security and company policies, reporting any hazards or incidents.

Required profile

• High school diploma or equivalent.
• At least one year of experience in a kitchen, preferably with cold‑food preparation.
• Physical ability to stand, walk or sit for extended periods and lift up to 25 lb without assistance.

Required skills

• Food preparation and portioning.
• Operating kitchen equipment such as ovens, grills, microwaves and fryers.
• Maintaining hygiene and sanitation standards.