Demi Chef De Partie

About the role

You will play a pivotal role in the kitchen, working alongside a fantastic team to prepare, cook, and serve dishes that delight guests.

Key responsibilities

• Assist in food preparation, mise en place, and cooking under the guidance of the Chef de Partie.
• Execute cooking tasks, ensuring dishes meet recipes and hotel quality standards.
• Maintain and organize the assigned kitchen section, keeping it clean and functional.
• Control quality, taste, and presentation of dishes before service.
• Follow food safety and hygiene regulations, handling, storing, and disposing of food properly.
• Support menu development by testing recipes and suggesting improvements.
• Collaborate with kitchen staff to ensure smooth operations.
• Assist with inventory monitoring, ordering, and stock management.
• Train and mentor junior kitchen staff, including Commis Chefs and apprentices.

Required profile

• Culinary school diploma or equivalent culinary training.
• Previous experience in a similar hotel or restaurant kitchen role.
• Knowledge of food safety and sanitation regulations.
• Strong culinary skills and passion for cooking.
• Ability to work under pressure in a fast‑paced environment.
• Good communication and teamwork skills.
• Attention to detail and commitment to quality.
• Flexibility to work evenings, weekends, and holidays.

Required skills

• Food safety and sanitation practices.
• Mise en place preparation.