Demi-Chef de Partie

About the role

The Demi-Chef de Partie supports daily kitchen operations by preparing and presenting high‑quality food that meets Staybridge Suites and IHG standards. The role works closely with the Chef de Partie and Sous Chef to ensure consistent food quality, hygiene, safety, and efficient service.

Key responsibilities

• Prepare and cook menu items according to recipes and standards.
• Organise the assigned kitchen section and manage workflow.
• Ensure proper food storage, rotation, and stock control.
• Maintain high standards of cleanliness and food safety.
• Minimise food waste through careful preparation and portioning.
• Support stock control and inventory management.
• Assist other kitchen team members during service periods.

Required profile

• Diploma or vocational qualification in Culinary Arts, Hospitality or a related field.
• Previous experience in a professional hotel or restaurant kitchen.
• Strong knowledge of food preparation and hygiene standards.
• Ability to work effectively during busy service periods.
• Team‑oriented attitude and good communication skills.

Required skills

• Food preparation
• Hygiene standards
• Stock control
• Food safety