Demi Chef de Partie – Food & Beverage

About the role

The Demi Chef de Partie supports the kitchen team by preparing special meals, regulating cooking equipment temperatures, and ensuring food quality and presentation meet Sheraton standards. This role involves both hot and cold food preparation in a fast‑paced hotel environment.

Key responsibilities

• Prepare special meals and substitute items according to recipes and quality standards.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Thaw frozen items in refrigeration, maintain food logs, and monitor portion sizes and garnish.
• Communicate assistance needs during busy periods and inform chefs of excess or out‑of‑stock items.
• Assist in hiring, training, scheduling, and coaching staff as needed.
• Follow all safety, security, and company policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• At least 3 years of relevant kitchen experience.
• No supervisory experience required.
• Ability to stand, walk, lift up to 25 lb and perform physical tasks for extended periods.

Required skills

• Food preparation
• Cold food preparation
• Recipe execution