Demi Chef De Partie – Sushi Specialty (Cold Kitchen)

About the role

Under the guidance of the Executive Chef, the Demi Chef De Partie will support the cold kitchen operations, focusing on sushi and specialty dishes. The role involves planning, supervising daily production, and ensuring high standards of quality and presentation.

Key responsibilities

• Plan and organise food production, purchasing and manpower based on forecasts.
• Supervise and motivate kitchen staff, acting as a role model in the absence of senior chefs.
• Prepare, taste, season and present dishes to meet Swissôtel quality standards.
• Manage the food pass for à la carte service and ensure timely delivery.
• Maintain hygiene, follow HACCP guidelines and keep work areas clean.
• Handle administrative duties such as staff sign‑in, paperwork and inventory control.

Required profile

• Ability to work independently and take responsibility for a station.
• Strong organisational skills and the capacity to prioritize tasks.
• Good communication skills to brief staff and liaise with senior chefs.
• Commitment to maintaining a safe, sanitary work environment.

Required skills

• Knowledge of HACCP and food safety regulations.
• Basic butchering, portioning and preparation of seafood, fish and other proteins.
• Experience in preparing stocks, sauces and sushi specialties.