Demi Chef de Partie – Hotel Kitchen

About the role

The Demi Chef de Partie supports the Chef de Partie in daily kitchen operations, ensuring dishes are prepared to the required standards and recipes. This role is essential for maintaining quality, consistency, and hygiene in a busy hotel kitchen.

Key responsibilities

• Assist the Chef de Partie in setting up and managing your station for each service period.
• Prepare food according to recipes approved by the Sous Chef or Chef de Partie, maintaining quality and portion control.
• Report any issues, complaints, or equipment problems to the Sous Chef or Chef de Partie promptly.
• Participate in cross‑training, covering other stations when needed.
• Follow clean‑as‑you‑go policies, keep the work area tidy, and complete final checks before leaving the station.
• Maintain proper food storage: cover, date, label, and rotate stock using FIFO principles.

Required profile

• Previous experience as a Commis Chef or Demi Chef de Partie in a hotel environment is preferred.
• Knowledge of culinary techniques and overall kitchen operations.
• Understanding of food hygiene and HACCP standards.
• Culinary training or certification is an advantage.

Required skills

• Food hygiene
• Culinary techniques
• HACCP standards
• Kitchen operations