Demi Chef De Partie – Staff Cafeteria

About the role

The Demi Chef De Partie will work in the staff cafeteria of a leading hotel, preparing and cooking a variety of dishes while maintaining high standards of quality, hygiene and presentation. This full‑time, onsite position offers the chance to develop culinary skills in a dynamic hospitality environment.

Key responsibilities

• Prepare ingredients by portioning, chopping, washing, peeling and measuring.
• Cook food according to recipes, quality and presentation standards.
• Prepare cold dishes and assemble meals for service.
• Operate kitchen equipment such as ovens, stoves, grills, microwaves and fryers.
• Test and monitor food for proper cooking and quality.
• Set up and break down work stations, maintain cleanliness of kitchen areas and tools.
• Ensure correct temperature of appliances and food.
• Follow safety, security and company policies, reporting any hazards.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of relevant kitchen experience.
• No supervisory experience required.
• Ability to stand, walk, lift up to 25 lb and perform repetitive motions.

Required skills

• Operating ovens, stoves, grills, microwaves and fryers.
• Food preparation techniques (portioning, chopping, measuring).