Demi Chef de Partie – Italian Cuisine

About the role

The Demi Chef de Partie will support the preparation and presentation of authentic Italian dishes in a luxury hotel kitchen. Working under senior chefs, you will help maintain high standards of quality, flavour, and food safety while contributing to a refined dining experience.

Key responsibilities

• Prepare and present Italian dishes such as pasta, risotto, sauces, antipasti, meat and seafood following approved recipes and portion sizes.
• Complete daily mise en place, ensure ingredients are labelled, stored correctly, and ready for service.
• Assist the Chef de Partie with stock control, portion management, and waste minimisation.
• Coordinate with other kitchen sections and the service team to deliver accurate, timely orders.
• Maintain a clean, hygienic workstation and adhere to HACCP, allergen management and sanitation standards.
• Support training of Commis Chefs and step in for the Chef de Partie when required.

Required profile

• Diploma or certificate in Culinary Arts or Professional Cookery.
• 2–3 years of hands‑on experience with Italian cuisine, preferably in a luxury hospitality setting.
• Strong knowledge of traditional and contemporary Italian ingredients and cooking techniques.
• Ability to work efficiently in a fast‑paced kitchen while guiding junior colleagues.

Required skills

• Food Safety
• Sanitation
• Kitchen hygiene
• Italian Cuisine
• Allergen management
• Vegetable preparation
• HACCP