Demi Chef de Partie

About the role

The Demi Chef de Partie will support the kitchen team in preparing high‑quality meals, ensuring consistency, safety, and presentation standards in a busy hotel environment.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and maintain food logs.
• Thaw frozen items, portion, arrange and garnish dishes, and prepare cold foods.
• Monitor food quality and quantity, inform the Chef of excess items for daily specials, and communicate menu specials or out‑of‑stock items to service staff.
• Assist management with hiring, training, scheduling and employee coaching while adhering to company policies and safety procedures.
• Maintain a clean, professional appearance and uphold confidentiality of proprietary information.

Required profile

• Technical, trade or vocational school degree.
• Minimum 3 years of relevant culinary experience.
• No prior supervisory experience required.
• No specific license or certification mentioned.

Required skills

• Food preparation and cold‑food handling.
• Recipe execution and adherence to quality standards.
• Temperature control of kitchen equipment (ovens, broilers, grills, roasters).
• Knowledge of food safety and hygiene practices.