Demi Chef de Partie - Main Kitchen

Kitchen role and daily duties

• Follow the hotel’s standards and maintain awareness of menu items, recipes, production methods, and presentation standards.
• Support kitchen production and ensure consistent quality, appearance, and taste using fresh ingredients.
• Use kitchen equipment safely and use utilities economically.
• Lead and support junior team members; take on Chef de Partie duties in their absence.
• Coordinate with kitchen sections and stewarding to support service, sanitation, equipment maintenance, cold-store cleaning, and service-dish supply.
• Maintain waste logs, follow requisition and purchase-order systems, and support food costing, ordering, and supply.
• Assist with staff scheduling, orientation, coaching, supervision, and formal on-the-job training.
• Comply with hotel policies, occupational safety, HACCP, and food safety procedures; report safety concerns.
• Keep the Head Chef informed of relevant operational matters and coordinate with departmental heads and F&B Controls.
• Contribute to menu development and service innovation; work toward guest satisfaction and complete assigned projects on time.
• Plan work productively and maintain accurate reports, presentations, and administrative records.

Education and experience

• Basic Health and Hygiene Certificate and Basic Food Preparation Certificate.
• Intermediate Food Hygiene Certification and HACCP Certification.
• Formal Hospitality Management qualification from a Culinary Institute is desirable.
• At least 3 years of hotel or branded-unit experience, including at least 2 years in a similar capacity.
• Experience in high-volume International or Mediterranean cuisine.
• Knowledge of pastry and bakery products, culinary operations, volume production, and high-quality standards.
• Ability to follow standard recipes, convert quantities mathematically, and taste food to verify preparation.
• Knowledge of stock control, staff rotas, and budget management.

Personal attributes

• Demonstrates initiative, a strong desire to improve culinary skills, and a positive, energetic approach.
• Can manage simultaneous tasks, prioritize, and adapt calmly to kitchen pressures.
• Takes a hands-on approach, leads by example, and works to ensure guest satisfaction.
• Maintains professional grooming and a positive, professional attitude.

Work environment