• The Demi Chef de Partie assists the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes in accordance with hotel standards. The role supports smooth kitchen operations, ensures adherence to hygiene and safety regulations, and contributes to delivering exceptional dining experiences for guests.
• Assist the Chef de Partie in preparing and cooking menu items to the required standards.
• Ensure mise-en-place is completed for the assigned section before service.
• Maintain high levels of food hygiene, cleanliness, and safety in the kitchen at all times.
• Work closely with the team to ensure timely and efficient service.
• Support stock control through proper rotation, labeling, and minimizing wastage.
• Uphold portion control and consistent presentation of dishes.
• Report any equipment malfunctions or maintenance issues to supervisors.
• Assist in training and mentoring Commis Chefs and kitchen trainees.
• Contribute to menu development and suggest improvements when required.
• Adhere to company policies, SOPs, and HACCP/food safety guidelines.

Q

• Diploma or certificate in Culinary Arts or related field.
• At least 1–2 years’ experience in a similar role within a hotel or restaurant.
• Strong knowledge of cooking techniques, kitchen operations, and food safety standards.
• Ability to work under pressure in a fast-paced environment.