Demi Chef De Partie
Key Skills for This Role
Full Job Posting
Job qualifications
- Previous experience in a professional kitchen, preferably in a hotel or restaurant.
- Basic knowledge of kitchen hygiene, food safety procedures, and occupational health and safety standards.
- Good guest relations and communication skills.
- Basic knowledge of food preparation, cooking techniques, and kitchen operations.
- Ability to work effectively as part of a team and follow supervisors’ instructions.
- Familiarity with HACCP principles and food handling procedures is an advantage.
Kitchen operations and food production
- Assist with daily food production in the assigned section, ensuring mise en place and finished dishes meet established standards.
- Prepare mise en place and assist with food production in main or satellite kitchens as required.
- Prepare dishes to menu specifications and the Chef de Partie’s instructions, following approved standard recipes.
- Comply with health and safety regulations, HACCP principles, and food safety procedures.
- Assist with buffet and special-function setup and work in other kitchen sections when needed.
- Check expiry dates, food labels, and storage; minimize wastage and use ingredients appropriately.
- Maintain kitchen sanitation, food quality, consistency, and presentation.
- Handle and maintain kitchen equipment and utensils properly; support corrective actions from Consumer Audit results.
Service, cost, and team support
- Support guest-contact culinary staff in delivering the brand promise and provide excellent service to internal customers and other hotel departments.
- Handle guest and internal customer inquiries or complaints courteously, refer matters to supervisors when necessary, and ensure appropriate follow-up.
- Support productivity through teamwork, multi-skilling, and efficient task allocation.
- Help control food wastage, utility consumption, and operating costs; use equipment and resources efficiently.
- Assist in supervising and training junior kitchen employees, promoting communication, safety, hygiene, and compliance with hotel procedures.
- Support cross-training, coaching, culinary training initiatives, departmental briefings, and meetings.
Additional role expectations
- Maintain professional behavior, presentation, grooming, and working relationships with colleagues and relevant stakeholders.
- Follow hotel, company, and local rules and regulations, including those for fire safety, health, safety, hygiene, security, and workplace conduct.
- Adapt to changes in Food and Beverage operations and assist in other kitchen sections or reasonable duties as directed by management.
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