Demi Chef de Partie Hot Kitchen

To support the Chef de Partie in the preparation and production of high-quality hot food while maintaining excellent standards of food quality hygiene and presentation

Key Responsibilities

• Prepare and cook food according to standard recipes and hotel standards
• Complete mise en place and ensure timely preparation for service
• Maintain consistent quality taste portioning and presentation
• Follow HACCP food safety and hygiene standards at all times
• Maintain cleanliness and organization of the assigned kitchen section
• Ensure proper food storage labeling and FIFO procedures
• Minimize food wastage and support effective cost control
• Assist with restaurant banquet buffet and other hotel operations as required
• Support and guide Commis Chefs when required
• Follow all hotel policies safety procedures and grooming standards

Qualifications

• Culinary qualification preferred.
• Minimum 1 2 years' experience in a professional kitchen, preferably in a 4- or 5-star hotel.
• Good knowledge of hot kitchen operations and food safety standards.
• Ability to work under pressure and as part of a multicultural team.

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