Demi Chef de Partie

About the role

The Demi Chef de Partie supports the kitchen team by preparing, cooking, and presenting dishes to the highest standards. Reporting to the Chef de Partie and Kitchen Sous Chef, you will ensure consistency, quality, and safety in all food operations.

Key responsibilities

• Handle kitchen equipment responsibly to prevent loss or damage.
• Maintain the restaurant’s reputation by implementing operational enhancements.
• Enforce food specifications, recipes, sanitation, and hygiene policies.
• Prepare, cook, and garnish menu items, ensuring top‑quality presentation.
• Assist the Chef de Partie in meeting production targets and quality standards.
• Collaborate on new recipe ideas and help assess par levels for ingredients.
• Train newly hired commis staff on key responsibilities and statutory regulations.
• Follow security and safety procedures and report any incidents.

Required profile

• Technical degree in Food & Beverage or Hospitality Management.
• 1–2 years of experience in food and beverage operations.
• Knowledge of various cuisines, cooking techniques, and kitchen sections.
• Fluency in English.

Required skills

• Food preparation
• Cooking techniques
• Recipe development
• Kitchen equipment handling
• Sanitation and hygiene compliance