Demi Chef de Partie – International Cuisine

About the role

The Demi Chef de Partie supports the Chef de Partie in a luxury hospitality kitchen, ensuring consistent preparation and presentation of high‑quality international dishes. You will assist with daily mise en place, stock control and uphold food‑safety standards in a fast‑paced environment.

Key responsibilities

• Prepare and present dishes according to approved recipes, portion sizes and presentation guidelines.
• Complete daily mise en place accurately and ensure all ingredients are ready before service.
• Maintain consistency in flavour, texture, temperature and portioning of all dishes.
• Check freshness of ingredients, label, date, store and rotate stock following procedures.
• Monitor stock levels, control portions, minimise waste and communicate replenishment needs.
• Coordinate with other kitchen sections and service team to deliver orders on time.
• Follow allergen, dietary and special‑request procedures.
• Keep workstation clean, organised and hygienic throughout service and closing.
• Guide Commis Chefs and junior staff on preparation methods, recipes and safety.
• Assume responsibility for the section in the Chef de Partie’s absence.

Required profile

• Diploma or certificate in Culinary Arts, Professional Cookery or related field.
• Minimum 2 years of relevant culinary experience, preferably in luxury hospitality.
• Strong knowledge of food preparation, cooking techniques, recipe standards and portion control.
• Good understanding of HACCP, allergen management, sanitation and kitchen hygiene.
• Ability to manage an assigned kitchen section, prioritize tasks and maintain quality during busy periods.

Required skills

• Recipe standards
• Sanitation
• Portion control
• Cooking techniques
• Culinary Arts
• Allergen management
• Food Safety
• Food Preparation
• HACCP
• Food presentation
• Kitchen hygiene