Demi Chef De Partie
Role Overview
Supports the Chef de Partie with food preparation, cooking, and presentation to established quality, safety, and hygiene standards.
Works across assigned kitchen sections, supports menu execution, and maintains organized workstations.
Key Skills for This Role
Full Job Posting
Role overview
Supports the Chef de Partie with food preparation, cooking, and presentation to established quality, safety, and hygiene standards.
Works across assigned kitchen sections, supports menu execution, and maintains organized workstations.
Responsibilities
- Handle assigned sections and assist with menu execution.
- Store and rotate food properly and maintain clean, organized workstations.
- Follow company recipes and guidelines; help monitor portions and reduce waste.
- Contribute to menu improvements, support stock control, and comply with HSE and quality procedures.
Qualifications
- Practical hot- and cold-kitchen preparation, basic cooking, and food presentation skills.
- Knowledge of food safety, hygiene, and HSE practices in high-volume hospitality or catering.
- Ability to follow recipes, portion controls, and quality standards consistently.
- Experience as a Commis or Demi Chef de Partie in a hotel, catering, or large-scale industrial kitchen.
- Communication and teamwork skills; ability to work under pressure and follow instructions.
- Basic knowledge of stock rotation, mise en place, and kitchen organization.
- Culinary diploma or equivalent vocational training is preferred; food-safety certifications are an advantage.
- Flexibility to work shifts, weekends, and public holidays as required.
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