Demi Chef De Partie – Hotel Kitchen

About the role

Join the hotel kitchen team to prepare special meals, regulate kitchen equipment, ensure food quality, maintain logs, and support operations in a fast‑paced hospitality environment.

Key responsibilities

• Prepare special meals and substitute items, ensuring correct portions, arrangement and garnish.
• Regulate temperature of ovens, broilers, grills and roasters and monitor food quality and quantity.
• Pull frozen items to thaw, maintain food logs and prepare cold foods.
• Communicate assistance needs during busy periods and inform the Chef of excess items for daily specials.
• Inform Food & Beverage staff of menu specials and out‑of‑stock items.
• Assist management with hiring, training, scheduling, evaluating and coaching kitchen staff.

Required profile

• Technical, trade or vocational school degree.
• Minimum three years of related kitchen experience.
• No prior supervisory experience required.
• No specific license or certification required.

Required skills

• Operating kitchen equipment such as ovens, broilers, grills and roasters.
• Food preparation and cooking according to recipes and quality standards.
• Maintaining accurate food logs.