Demi Chef de Partie – Western/Continental

About the role

Join a leading international hotel brand as a Demi Chef de Partie specializing in Western and Continental cuisine. You will work in a dynamic kitchen environment, preparing high‑quality dishes and supporting the culinary team to deliver exceptional guest experiences.

Key responsibilities

• Prepare and cook menu items according to recipes, presentation, and quality standards.
• Regulate temperatures of ovens, broilers, grills, and roasters and monitor food safety logs.
• Pull frozen items for thawing, ensure proper portioning, garnish, and arrangement of plates.
• Maintain food inventory, inform the Chef of excess items, and communicate specials or out‑of‑stock items to service staff.
• Assist with cold‑food preparation and ensure consistent quality and quantity of output.
• Support management with hiring, training, scheduling, and employee coaching as needed.
• Follow all company safety, security, and uniform policies and report any hazards.

Required profile

• Technical, trade, or vocational school degree related to culinary arts.
• Minimum of 3 years of relevant kitchen experience.
• No prior supervisory experience required.
• Ability to stand, walk, bend, lift up to 25 lb and perform repetitive kitchen tasks.

Required skills

• Food preparation and cooking techniques.
• Operation of ovens, grills, broilers, and roasters.
• Recipe execution and portion control.
• Food safety and hygiene compliance.

What we offer

• Full‑time employment in a reputable international hotel brand.
• Opportunities for professional growth within the hospitality industry.
• Supportive team environment focused on quality and guest satisfaction.