Demi Chef de Partie – Hot Kitchen

Job Description

Job Purpose

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.

Additional Information

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.