Demi Chef De Partie

JOB DESCRIPTION – DEMI CHEF DE PARTIE

Department: Culinary / Kitchen
Position: Demi Chef de Partie
Reports to: Chef de Partie / Sous Chef / Executive Sous Chef
Location: Hotel / Resort

JOB PURPOSE

The Demi Chef de Partie assists the Chef de Partie in the preparation, production and presentation of food within the assigned kitchen section. The position contributes to maintaining high culinary standards, consistency, hygiene and efficient kitchen operations while ensuring an excellent dining experience for guests.

KEY RESPONSIBILITIES

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare and cook dishes according to approved recipes, menus, presentation standards and portion specifications.
• Ensure that all mise-en-place is prepared correctly and on time for each service.
• Maintain consistent standards of taste, presentation, temperature and portion control.
• Assist with breakfast, lunch, dinner, banquets, buffets and special functions according to operational requirements.
• Check the quality, freshness and condition of ingredients before use.
• Ensure proper storage, labelling, dating and rotation of food products according to FIFO/FEFO procedures.
• Minimise food wastage and contribute to effective food-cost control.
• Maintain high standards of cleanliness and organisation within the assigned section.
• Comply strictly with SGS, food safety, hygiene and sanitation requirements.
• Follow health and safety procedures and ensure the correct use of kitchen equipment.
• Inform the Chef de Partie or Sous Chef immediately of shortages, quality issues, equipment problems or other operational concerns.
• Assist with receiving, stock control and inventories when required.
• Support and guide Commis Chefs and trainees working within the section.
• Maintain professional communication and teamwork with other kitchen sections and Food & Beverage operations.
• Be familiar with allergens, dietary requirements and special guest requests and follow established procedures accordingly.
• Participate in training and continuously develop culinary knowledge and technical skills.
• Ensure proper handover between shifts.
• Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, Executive Chef or Management.

PROFILE & REQUIREMENTS

• Certificate/Diploma in Culinary Arts, Food Production, Hospitality or equivalent professional training preferred.
• Previous professional kitchen experience, preferably within a hotel, resort, fine-dining restaurant or similar hospitality environment.
• Previous experience as a Commis Chef or Demi Chef de Partie is desirable.
• Good knowledge of food preparation and cooking techniques.
• Understanding of SGS, food hygiene and kitchen safety standards.
• Good organisational and time-management skills.
• Ability to maintain quality and consistency during busy service periods.
• Strong teamwork and communication skills.
• Positive attitude, discipline and professional presentation.
• Ability to work in a multicultural environment.
• Flexible and willing to work shifts, weekends and public holidays according to operational requirements.

KEY COMPETENCIES

Culinary Skills • Quality & Presentation • Food Safety • Mise-en-Place • Teamwork • Guest Focus • Cost Awareness • Organisation • Reliability • Attention to Detail • Professionalism