Job Summary:
The Demi-Chef de Partie is responsible for assisting in the preparation, cooking, and presentation of dishes within their designated section. They work closely with the Chef de Partie to maintain high culinary standards, ensure efficient kitchen operations, and uphold food safety and hygiene regulations.
Key Responsibilities:
1. Food Preparation & Cooking:
• Assist the Chef de Partie in preparing, cooking, and presenting dishes according to standard recipes and quality guidelines.
• Ensure timely and efficient service while maintaining food consistency and taste.
• Follow portion control measures and assist in minimizing food waste.
• Monitor and adjust food preparation processes to meet customer preferences and dietary requirements.
2. Kitchen Operations & Organization:
• Maintain a clean and organized workstation, ensuring mise en place is prepared before service.
• Assist in receiving and properly storing kitchen supplies and ingredients.
• Follow kitchen procedures and assist in maintaining inventory control for assigned section.
• Ensure kitchen equipment is used correctly and report any maintenance issues.
3. Hygiene, Safety & Compliance:
• Adhere to all food hygiene, health, and safety standards (HACCP or equivalent).
• Ensure proper handling, labeling, and storage of perishable and non-perishable items.
• Follow allergen management procedures and inform the Chef de Partie of any concerns.
• Maintain proper uniform and grooming standards at all times.
4. Teamwork & Development:
• Work collaboratively with the kitchen team to ensure smooth service.
• Support junior kitchen staff with training and guidance.
• Communicate effectively with chefs, waitstaff, and other departments.
• Continuously learn and develop culinary skills under the guidance of senior chefs.
Requirements:
Education & Experience:
• Diploma or certification in Culinary Arts or equivalent.
• Minimum 2-3 years of experience in a professional kitchen, preferably in fine dining, luxury hospitality, or high-end restaurants.
• Experience working in a structured brigade system is preferred.
Skills & Competencies:
• Strong knowledge of food preparation techniques and cooking methods.
• Ability to work efficiently under pressure in a fast-paced environment.
• Attention to detail and a commitment to high culinary standards.
• Good communication and teamwork skills.
• Basic understanding of food safety regulations and kitchen hygiene.
Physical Requirements:
• Ability to stand for extended periods.
• Capable of lifting and moving kitchen supplies.
• Flexibility to work shifts, including weekends and holidays.
Benefits & Compensation:
• Competitive salary based on experience.
• Meals during shifts.
• Uniform provided