Demi Chef de Partie

About the role

The Demi Chef de Partie will work in the hotel’s kitchen to prepare high‑quality meals, support the culinary team during busy periods, and ensure that all food is presented to the highest standards.

Key responsibilities

• Prepare special meals and substitute items according to recipes.
• Regulate oven, broiler, grill and roaster temperatures.
• Thaw frozen items in a refrigerator and manage portioning, arrangement and garnish.
• Maintain food logs and monitor the quality and quantity of prepared dishes.
• Communicate assistance needs, inform the Chef of excess inventory and update service staff on menu specials and out‑of‑stock items.
• Prepare cold foods and ensure compliance with food‑safety procedures.
• Assist management with hiring, training, scheduling and employee coaching when required.
• Follow all safety, security and uniform policies and report any hazards.
• Perform physical tasks such as lifting up to 25 lb, bending, twisting and standing for extended periods.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• At least 3 years of relevant kitchen experience.
• No prior supervisory experience required.

Required skills

• Food preparation
• Cooking techniques
• Temperature control
• Recipe execution
• Food safety compliance