Demi Chef de Partie

Demi Chef De Partie

• JR-06587

• Administration & General

• Full time
• Permanent

Job Summary

Key Responsibilities

• Support the Chef de Partie in organizing daily production and service for the culinary kitchen.
• Prepare and supervise preparation of hot and cold food items, sauces, garnishes, buffet items, à la carte dishes, and event preparations according to approved recipes and presentation standards.
• Ensure mise en place is completed on time and that the section is ready for each service period.
• Guide Commis chefs and trainees in basic tasks, hygiene standards, and proper preparation techniques.
• Monitor quality, freshness, portioning, and storage of ingredients within the section.
• Maintain cleanliness, equipment care, and HACCP compliance throughout the shift.
• Support various outlets, buffet, à la carte, banquet, and special event operations while maintaining consistency and efficiency.
• Assist with stock rotation, requisitions, and communication of shortages to senior chefs.
• Participate in training, tastings, briefings, and team development activities.
• Act as a role model for discipline, teamwork, grooming, and Mandarin Oriental standards.

Education & Experience

• High School qualification or equivalent required.
• Culinary diploma or professional culinary qualification preferred.
• Minimum 2 years of relevant culinary experience in a hotel or quality restaurant environment.

Skills & Requirements

• Knowledge of general kitchen operations, mise en place, cooking methods, and service flow.
• Good technical knowledge of section-specific preparation, cooking, and plating standards.
• Ability to guide Commis chefs and trainees during mise en place and service periods.
• Strong understanding of food safety, HACCP, labeling, storage, and sanitation requirements.
• Able to manage section readiness and maintain quality under pressure.
• Good organizational skills with attention to portion control, waste reduction, and timing.
• Professional attitude with the ability to communicate clearly with senior chefs and junior colleagues.
• Willingness to support training, daily briefings, and operational improvements.
• Flexible to work varied shifts and support different outlets or events as required.