Demi Chef de Partie

Roles and responsibilities

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie, you are responsible for taking care of the daily food preparation and duties assigned to meet the set standards and qualities. Your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work.
• Work according to the menu specifications by the Chef de Partie.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food cost in your section.
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensure the highest standards and consistent quality in daily preparation and keep up to date with new products, recipes, and preparation techniques.
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the setup of buffets and special functions.
• Coordinate and participate with other sections on requirements, cleanliness, wastage, and cost control.

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chef training course and previous experience in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to working together with the service team to deliver amazing guest experiences every time. You are a very positive, dynamic, creative, and dedicated team player with the ability to work in a multicultural environment and under difficult conditions while possessing the following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business

Desired candidate profile

A Demi Chef de Partie is an essential role in a professional kitchen, working under the guidance of a Chef de Partie (station chef) and taking responsibility for specific sections or tasks within the kitchen. The Demi Chef de Partie is an important part of the team, contributing to food preparation, cooking, and the overall smooth operation of the kitchen. This role is often considered a mid-level position in a culinary career, suitable for chefs who have gained experience but are still learning and developing their skills in a particular station.

Key Responsibilities

1. Food Preparation and Cooking:

   • Assist in the preparation and cooking of meals according to the menu.
   • Follow recipes and guidelines set by the Chef de Partie and the Executive Chef.
   • Prepare ingredients, such as chopping vegetables, marinating proteins, or making sauces.
   • Cook and assemble dishes to meet the required quality standards.
   • Ensure food is prepared to the correct temperature and served promptly.

2. Station Management:

   • Take charge of a specific section of the kitchen (e.g., grill, sauté, pastry, or fish station) during service.
   • Maintain cleanliness and organization of the assigned station.
   • Ensure that all necessary ingredients, tools, and equipment are available and in good working order.

3. Maintaining Food Safety and Hygiene:

   • Adhere to food safety and hygiene standards at all times.
   • Ensure that raw ingredients are handled properly and that all food is stored according to safety regulations.
   • Clean and sanitize work areas and utensils to prevent contamination.

4. Assisting the Chef de Partie:

   • Work under the supervision of the Chef de Partie to ensure the smooth operation of the kitchen.
   • Assist the Chef de Partie in monitoring and training junior kitchen staff or commis chefs.
   • Help manage the timing of different dishes to ensure all items are cooked and plated correctly and at the right time.

5. Quality Control:

   • Ensure the quality of dishes is consistent, following the chef's instructions regarding portion sizes, presentation, and flavor.
   • Monitor the presentation of dishes to ensure they are attractive and meet the standards expected by the restaurant.

6. Stock Control and Ordering:

   • Help with stock control, ensuring that the station is stocked with the necessary ingredients for service.
   • Assist with the preparation of orders for ingredients and report low stock levels to the Chef de Partie.
   • Work to reduce waste by utilizing ingredients efficiently and following kitchen protocols.