Demi Chef de Partie – Culinary Position

About the role

We are looking for a Demi Chef de Partie to prepare special meals, regulate cooking equipment, and maintain high standards of food quality and presentation within our luxury hotel kitchen.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and pull items from freezer storage for thawing.
• Ensure proper portioning, arrangement and garnish of dishes and maintain food logs.
• 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, and act as a role model for the kitchen team.
• Follow all safety, security and hygiene policies, report maintenance needs and complete required safety training.
• Maintain a clean, professional appearance and protect company assets while delivering attentive guest service.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum three years of relevant kitchen experience.
• No prior supervisory experience required.
• No specific license or certification required.

Required skills

• Operating ovens, broilers, grills and roasters.
• Food preparation and cold‑food handling.