Demi Chef de Partie – Garde Manger & Sushi

About the role

A hotel or restaurant is looking for a Demi Chef de Partie to run its cold kitchen and sushi section. The role covers food preparation, quality and hygiene, cost control and supporting the team, working alongside the Chef de Partie and other culinary staff.

Key responsibilities

• Assist the Chef de Partie in running the daily operations of the cold kitchen and sushi section
• Prepare mise-en-place and food production according to approved recipes, menus and presentation standards
• Prepare cold kitchen items such as salads, appetizers, canapés, cold platters, dressings, sauces and garnishes, and sushi items such as sushi rice, maki, nigiri, sashimi and rolls
• Ensure dishes meet standards for taste, freshness, quality, portion size and presentation
• Check ingredient quality, monitor stock levels, expiry dates, labelling and storage, and rotate stock FIFO to minimize waste
• Maintain kitchen equipment, utensils and work areas, and support other culinary sections when needed
• Follow HACCP, allergen management and temperature-control procedures; keep temperature logs, cleaning schedules and food safety records
• Support buffet preparation, special events and VIP requests, and follow guest dietary needs and allergies
• Control food costs through recipe compliance and accurate portioning, and take part in stock counts and requisitioning
• Train and support commis chefs, trainees and interns on recipes, techniques, presentation, hygiene and food safety

Required profile

• Diploma or professional qualification in Culinary Arts or Kitchen Production preferred
• At least 2 years of culinary experience in a cold kitchen and sushi, preferably in a luxury hotel or high-quality restaurant
• Good knowledge of cold kitchen items and seafood handling
• Strong attention to quality, freshness, consistency, portion control and presentation
• Ability to work efficiently under pressure in a fast-paced kitchen

Required skills

• Cold kitchen and sushi preparation
• HACCP, food hygiene and allergen management
• Portion control and cost awareness
• Teamwork, organization and time management