Role Objective
Our client, a well-established hotel, is looking to hire a Demi Chef de Partie to strengthen their kitchen team. This role involves supporting daily kitchen operations by preparing quality dishes while ensuring adherence to food safety, hygiene, and presentation standards.
Core Duties and Responsibilities
Prepare and cook menu items within the assigned kitchen section
Ensure consistency in food quality, taste, and portioning in line with set recipes
Support the chef in coordinating section activities during service
Take charge of the section when required in the absence of the Chef de Partie
Ensure all dishes meet the required presentation and quality standards before service
Keep the workstation clean, organized, and compliant with hygiene regulations
Observe and implement all food safety standards and procedures
Assist in stock control, including monitoring and replenishing ingredients
Ensure proper storage and handling of food items to minimize waste
Mentor and assist junior kitchen staff, including Commis Chefs
Perform effectively in a fast-paced, high-pressure kitchen environment
Participate in daily food preparation (mise en place)
Handle kitchen equipment responsibly and report any faults
Continuously build culinary knowledge and skills
Undertake any additional duties as assigned by management
Job Specifications and Qualifications
Diploma in Food Production, Culinary Arts, or a related discipline
At least three (2) years of relevant experience in a similar role
Experience in a high-volume or business hotel setting is an added advantage
Familiarity with HACCP standards and practices
Key Competencies
Passion for culinary arts and staying current with food trends
Strong leadership and teamwork abilities in a fast-paced environment
Good documentation and reporting skills (e.g., orders, menus, checklists)
Effective communication skills
Customer-focused mindset
Strong attention to detail and active listening skills