Demi Chef de Partie – The Hub

About the role

Prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters, and ensure food quality and presentation in a busy hotel kitchen.

Key responsibilities

• Prepare special meals or substitute items and cold foods.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion arrangement and food garnish.
• Maintain food logs and monitor the quality and quantity of prepared food.
• Communicate assistance needs during busy periods and inform the Chef of excess food for specials.
• Inform Food & Beverage service staff of menu specials and out‑of‑stock items.
• Prepare and cook food according to recipes, quality, presentation standards, and checklists.

Required profile

• At least 3 years of related culinary work experience.
• Technical, trade, or vocational school education (preferred).
• No supervisory experience required.
• Physical ability to stand, walk, lift objects up to 25 lb and perform kitchen tasks.

Required skills

• Prepare cold foods.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion arrangement and food garnish.
• Prepare special meals or substitute items.
• Maintain food logs.