Demi Chef de Partie

Job responsibilities

• Assist the Chef de Partie in managing daily kitchen operations within the assigned section.
• Prepare, cook, and present dishes according to established recipes and quality standards.
• Ensure proper food preparation, portion control, and attractive presentation.
• Maintain cleanliness, organization, and hygiene in the kitchen.
• Follow HACCP and food safety procedures.
• Assist with inventory management, stock rotation, and minimizing food waste.
• Support junior kitchen associates and collaborate with other kitchen sections.
• Maintain consistency and efficiency during busy service periods.

Requirements

• Minimum 1–2 years of relevant culinary experience, preferably in a hotel or reputable restaurant.
• Basic to intermediate knowledge of culinary techniques and food preparation.
• Passion for cooking, creativity, and attention to detail.
• Understanding of food hygiene and safety practices.
• Ability to work effectively in a fast-paced kitchen environment.
• Strong teamwork, discipline, and willingness to learn.
• Culinary education or relevant training is an advantage.

Interested candidates can apply by clicking the link provided in the "Apply" button.