Demi Chef De Partie (Hot&Cold Kitchen)

The Demi Chef de Partie supports the Chef de Partie in managing a specific kitchen section, assisting with food preparation, supervising junior staff, and ensuring consistency, hygiene, and quality in every dish prepared.

Requirements

• Assist the Chef de Partie in running a designated section (Hot or Cold) of the kitchen.
• Prepare and cook dishes following recipes, portion guidelines, and presentation standards.
• Oversee and support Commis Chefs and stewards within the section when delegated.
• Ensure cleanliness, organization, and sanitation of your workstation at all times.
• Follow proper stock rotation and inform the Chef de Partie of low stock or ordering needs.
• Assist in the training and development of junior team members.
• Work closely with the kitchen team to maintain smooth operations and timely service.
• Contribute ideas to improve efficiency, food quality, or menu offerings.
• Ensure compliance with all food safety and hygiene standards.
• Display professionalism and teamwork under pressure and during busy periods.