Demi Chef de Partie

About the role

The Demi Chef de Partie supports the Chef de Partie in delivering high‑quality dishes in a luxury hotel kitchen. You will be responsible for preparing, presenting, storing and serving a selection of menu items while ensuring smooth daily operations.

Key responsibilities

• Conduct shift briefings in the manager’s absence to align the team with operational requirements.
• Prepare food, beverages, materials and equipment needed for service.
• Cook and plate dishes according to the restaurant’s menu standards.
• Provide direction and supervision to kitchen helpers, commis, cooks, attendants and stewards.
• Maintain a clean and organized work area, resetting stations for each service.
• Deliver on‑the‑job training, track progress and contribute to performance appraisals.
• Ensure new staff complete corporate orientation and induction programs.
• Assist in budget preparation, cost‑saving initiatives and recycling efforts.
• Log security incidents and accidents as required by hotel policy.

Required profile

• High school diploma or equivalent.
• HACCP certification.
• Minimum 2 years of kitchen experience.
• Excellent oral and written skills in the local language and English; additional languages are a plus.
• Strong teamwork, communication and organizational abilities.
• Ability to work under pressure and maintain a professional, ethical approach.

Required skills

• HACCP certification