Demi Chef De Partie

About the role

A Demi Chef De Partie supports the Chef De Partie in preparing, cooking and presenting dishes to established quality, safety and hygiene standards. The role works in a high-volume catering or hospitality environment and may involve helping with menu improvements, stock control and compliance with HSE and quality procedures.

Key responsibilities

• Handle assigned sections of the kitchen and assist with menu execution
• Ensure proper food storage and rotation, and maintain cleanliness and organisation of workstations
• Follow company recipes and guidelines, and help monitor portion control and waste reduction
• Contribute to menu improvements and support stock control
• Ensure compliance with AMWAJ's HSE and quality procedures

Required profile

• Experience as a Commis or Demi Chef De Partie in hotels, catering or large-scale industrial kitchens
• Flexibility to work shifts, weekends and public holidays as required
• Good communication and teamwork skills, able to work under pressure and follow supervisory instructions
• Culinary diploma or equivalent vocational training preferred; food safety certification is an advantage

Required skills

• Hot and cold kitchen preparation and basic cooking techniques
• Food safety, hygiene regulations and HSE practices
• Following standardized recipes and portion control guidelines
• Basic understanding of stock rotation, mise en place and kitchen organisation