The Demi Chef de Partie assists the Chef de Partie in daily kitchen operations, food preparation, and service while ensuring high standards of quality, hygiene, safety, and efficiency.

Key Responsibilities:

• Assist with daily food production, mise en place, and preparation of dishes according to menus and recipes.
• Check bookings, advance orders, guest allergies, and special requirements before service.
• Monitor and record refrigerator temperatures and report any issues or equipment faults.
• Support the Chef de Partie in supervising workflow, stock requisitions, and proper storage of food products.
• Ensure food quality, taste, presentation, and freshness meet hotel standards.
• Maintain cleanliness and organization of the assigned kitchen section.
• Follow HACCP, food safety, hygiene, health, and safety procedures at all times.
• Label and store mise en place correctly and assist with end-of-shift checks.
• Minimize food waste and handle ingredients, equipment, and materials carefully.
• Maintain stock records and follow approved recipes and costing guidelines.
• Assist with buffet displays, food presentation, and other kitchen activities when required.
• Support other kitchen sections and assist with training new or existing team members.
• Participate in departmental meetings, training, and food waste management initiatives.
• Maintain professional grooming, hygiene, attendance, teamwork, and conduct.
• Respond positively to guests’ special requests and contribute to guest satisfaction.
• Comply with hotel policies, procedures, and applicable employment regulations.