Job Purpose
The Demi Chef de Partie assists the Chef de Partie in managing a specific kitchen section. The role focuses on food preparation, maintaining quality standards, hygiene compliance, and supporting smooth kitchen operations.
Key ResponsibilitiesFood Preparation & Production
Assist the Chef de Partie in daily food preparation and cooking for the assigned section.
Ensure dishes are prepared according to hotel standards, recipes, and presentation guidelines.
Prepare mise en place efficiently and on time.
Maintain consistency in taste, portioning, and quality.
Kitchen Operations
Support the smooth running of the kitchen during service hours.
Follow instructions from the Chef de Partie and Sous Chef.
Assist in coordinating with other kitchen sections when required.
Help in controlling food wastage and portion control.
Hygiene, Health & Safety
Maintain high standards of cleanliness and hygiene as per HACCP and hotel policies.
Ensure proper storage of food items and correct labeling.
Follow all food safety, health, and safety regulations.
Inventory & Cost Control
Assist in checking stock levels and reporting shortages.
Ensure proper use of ingredients to minimize waste.
Follow FIFO (First In, First Out) procedures.
Teamwork & Training
Support Commis Chefs and kitchen helpers when required.
Promote teamwork and maintain good communication within the kitchen.
Be willing to learn and develop culinary skills.
Qualifications & Experience
Diploma or certificate in Culinary Arts (preferred).
Minimum
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