Demi Chef De Partie

About the role

The Demi Chef De Partie will work within the culinary team at The Red Sea EDITION, preparing high‑quality dishes and supporting the Chef in daily operations. This full‑time position requires a strong focus on food safety, portion control, and presentation standards in a fast‑paced hotel environment.

Key responsibilities

• Prepare special meals, substitute items, and cold dishes according to recipes and quality standards.
• Regulate temperatures of ovens, broilers, grills, and roasters, and manage food thawing processes.
• Maintain accurate food logs, monitor portion sizes, and ensure proper garnish and plating.
• Communicate menu specials, out‑of‑stock items, and excess food usage to service staff and the Chef.
• Assist with hiring, training, scheduling, and coaching of kitchen staff as needed.
• Follow all safety, security, and company policies, reporting any hazards or incidents.
• Uphold professional appearance and maintain confidentiality of proprietary information.

Required profile

• Technical, trade or vocational school education in culinary arts or related field.
• Minimum three (3) years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to stand, walk, bend, lift and carry objects up to 25 lb.
• Commitment to high standards of hygiene, safety and guest service.

Required skills

• Food Preparation