Demi Chef de Partie

About the role

This position is a Demi Chef de Partie in a hotel or restaurant kitchen, supporting the Chef de Partie in daily food production, staff guidance and food safety. The role covers operational, customer service, financial and personnel aspects of the kitchen.

Key responsibilities

• Oversee daily food production in the assigned section, prepare mise-en-place and finished dishes to approved standards and recipes
• Comply with health and safety regulations, HACCP principles and food safety procedures; check expiry dates, labelling and storage
• Guide and train junior kitchen staff, support them in preparation tasks and help set up buffets and special functions
• Minimise food wastage and support food cost control
• Handle guest and internal customer enquiries or complaints professionally and refer matters to supervisors when needed
• Keep kitchen equipment well maintained and support corrective actions following consumer audit results
• Follow hotel policies, fire safety, hygiene and security rules, and attend training sessions and departmental briefings

Required profile

• Previous experience in a professional kitchen, preferably in a hotel or restaurant
• Good guest relations and communication skills
• Ability to work as part of a team and follow supervisors' instructions
• Familiarity with HACCP principles and food handling is an advantage

Required skills

• Basic knowledge of kitchen hygiene, food safety and occupational health and safety standards
• Basic knowledge of food preparation, cooking techniques and kitchen operations