Demi Chef de Partie – Sushi Specialty / Cold Kitchen

About the role

Reporting to the Executive Chef, the Demi Chef de Partie will support the hot and cold kitchen operations with a focus on sushi and cold dishes. The role involves planning, supervising daily production, and ensuring high‑quality presentation for guests at the Swissôtel.

Key responsibilities

• Plan and organise food production, purchasing and manpower based on forecasts and reports.
• Supervise and motivate kitchen staff, run day‑to‑day operations in the absence of senior chefs, and ensure timely delivery of dishes.
• Prepare, season, taste and present menu items, specials and recipes while maintaining Swissôtel standards.
• Manage mise en place, stock rotation, and adherence to HACCP and sanitation guidelines.
• Perform administrative duties such as staff sign‑in verification, paperwork for food transfers and scheduling.

Required profile

• Ability to work under general guidance of the executive chef and follow established hotel policies.
• Strong organisational skills to prioritise tasks, plan daily work and maintain a clean work environment.
• Flexibility to work across different kitchen stations and assist with cross‑training when needed.
• Commitment to safety, sanitation and environmental protocols.

Required skills

• Knowledge of basic butchering, portioning and storage of seafood, fish and other proteins.
• Experience preparing stocks, sauces, and sushi‑specific preparations.
• Understanding of HACCP guidelines and ability to follow clean‑as‑you‑go policies.