Job Summary
The Demi Chef de Partie will support the Chef de Partie and kitchen team in the preparation, cooking, portioning, and presentation of high-quality hot meals for airline passengers within the Hot Kitchen section.
The ideal candidate will ensure compliance with food safety standards, company procedures, and airline catering specifications while maintaining consistency and efficiency in meal production.
Key Responsibilities
Assist in the preparation and cooking of hot meals according to approved recipes and airline specifications within the Hot Kitchen.
Ensure food is prepared, portioned, and presented according to quality standards.
Support the Chef de Partie in supervising kitchen operations within the assigned section.
Monitor food quality, freshness, and proper storage procedures.
Maintain cleanliness and organization of workstations and kitchen equipment.
Adhere strictly to HACCP, food safety, hygiene, and sanitation standards.
Assist in stock control, inventory checks, and minimizing food wastage.
Ensure timely preparation of meals to meet airline departure schedules.
Report equipment malfunctions and operational issues to supervisors.
Support training and mentoring of junior kitchen staff when required.
Requirements
OND, HND, or Bachelor's degree in Hospitality, Catering, Culinary Arts, or related field.
Minimum of 3years' experience in a similar role (hospitality, catering, aviation catering, hotels, or large-scale food production).
Knowledge of food safety regulations and hygiene standards.
Ability to work under pressure and meet strict deadlines.
Strong teamwork and communication skills.
Professional culinary certification is an added advantage.
Key Competencies:
Food Preparation & Hot Kitchen Operations
Attention to Detail
Time Management
Teamwork
Quality Control
Food Safety Compliance
Problem-Solving Skills.