Demi Chef de Partie – Culinary Team

About the role

The Demi Chef de Partie supports the kitchen team by preparing ingredients, cooking dishes according to recipes, and maintaining high standards of food quality, safety and presentation in a hotel environment.

Key responsibilities

• Prepare, portion, chop, and store ingredients, including washing and peeling fresh produce.
• Weigh, measure, mix, and cook food following recipes, quality and presentation standards.
• Operate ovens, stoves, grills, microwaves, and fryers safely and efficiently.
• Test foods for doneness and monitor quality throughout preparation.
• Set up and break down workstations, ensuring proper sanitation of tools, knives, and equipment.
• Serve dishes in correct portions and maintain proper temperature control.
• Follow all safety, security and hygiene policies, reporting any issues to management.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information.

Required profile

• High school diploma or G.E.D. equivalent.
• At least one year of related kitchen experience.
• No supervisory experience required.

Required skills

• Food preparation and portioning.
• Operating kitchen equipment such as ovens, grills, fryers and microwaves.
• Food safety compliance and temperature monitoring.