Demi Chef de Partie

Key Responsibilities

• Assist the Chef de Partie in managing the assigned kitchen section.

• Prepare and cook food items according to hotel recipes and standards.

• Ensure mise-en-place is prepared before service.

• Maintain high standards of food quality, taste, and presentation.

• Supervise and guide Commis Chefs when required.

• Ensure proper storage, labeling, and rotation of food items (FIFO).

• Follow HACCP, hygiene, and safety standards at all times.

• Control wastage and assist in stock management.

• Keep the work area clean, organized, and sanitary.

• Assist during service and ensure smooth kitchen operations.

• Report any equipment malfunction or quality issues to superiors.

• Certificate or Diploma in Culinary Arts or equivalent.

• Minimum 1–2 years experience in a similar position in a hotel or restaurant.

• Knowledge of food safety and hygiene standards (HACCP).

• Ability to work under pressure in a fast-paced environment.

• Good teamwork and communication skills.

• Flexible to work shifts, weekends, and public holid