Demi Chef de Partie – Continental Kitchen

About the role

The Demi Chef de Partie – Continental will support the Chef de Partie in delivering high‑quality Continental dishes across all meal periods. Working in a fast‑paced hotel kitchen, you will ensure consistency, hygiene and efficient service while developing junior team members.

Key responsibilities

• Prepare and cook Continental dishes according to standardized recipes and brand standards.
• Assist the Chef de Partie with daily operations of the Continental kitchen.
• Ensure all mise en place is ready before each shift.
• Maintain food quality, taste, presentation and portion control.
• Supervise and guide Commis Chefs and trainees in the section.
• Monitor stock levels, report replenishment needs and apply FIFO procedures.
• Uphold HACCP, hygiene and food‑safety standards throughout the kitchen.
• Coordinate with other kitchen sections and the Food & Beverage service team.
• Support menu planning, recipe development and the introduction of new dishes.

Required profile

• Diploma or degree in Hotel Management or Culinary Arts.
• 2–4 years of experience in a Continental kitchen, preferably in a 4‑star or 5‑star hotel.
• Strong knowledge of Continental cuisine, sauces, grills, pastas, soups and international cooking techniques.
• Understanding of HACCP, food safety and hygiene standards.
• Ability to work under pressure in a fast‑paced environment.

Required skills

• HACCP compliance
• Food safety and hygiene practices
• Continental cuisine preparation
• Sauce making
• Grilling
• Pasta and soup preparation
• Inventory control and FIFO stock management

What we offer

• Opportunity to work within a leading global hospitality group.
• Professional development and training programmes.
• Dynamic, multicultural work environment.