Demi Chef De Partie (Hotel / Resort)

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our team as our Demi Chef.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• The incumbent will assist the Sous Chef and Executive Sous Chef in the daily operations of the kitchen, ensuring the smooth running of the kitchen, maintaining high standards of food quality, and adhering to health and safety regulations.

Food Preparation:

• Assist in the preparation of various dishes according to the chef's specifications.
• Ensure the freshness and quality of ingredients.
• Follow recipes and standards to maintain consistency in food quality.

Station Management:

• Oversee the operations of a specific station in the kitchen as assigned by the Sous Chef and Executive Sous Chef.
• Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
• Ensure that the station is clean, organized, and properly stocked before service.

Inventory Management:

• Assist in managing kitchen inventory.
• Monitor stock levels and place orders as needed and advised by Sous Chef and Executive Sous Chef.
• Any other tasks as assigned by the Sous Chef and Executive Sous Chef.

Job Requirements

• Nitec/Higher Nitec in Culinary or Hospitality Management, or any related field of professional qualification.
• Applicants without experience are welcome to apply
• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry.
• Strong knowledge of food preparation techniques and culinary terminology.
• Excellent organizational and time management skills.
• Ability to work under pressure.
• Passion for food and a commitment to delivering high-quality cuisine.