Demi Chef de partie
Core
Second the Chef de Partie in managing a specific station, ensuring food quality, preparation, and service execution in a luxury hotel brigade.
Role type
Demi Chef de partie (IC culinary professional)
Builds
Production food items and service dishes for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
Culinary techniques, station management, inventory control, food safety compliance (HACCP), mentoring junior staff, event support
Preferred skills
Passion for detail, adaptability, team collaboration
Technologies
None stated
Responsibilities
Prepare, cook, and plate dishes according to technical sheets; organize and manage station setup; assist Chef de Partie in daily operations; manage stock rotation and minimize waste; enforce hygiene and safety standards; train commis and apprentices; support banquets and special events
Seniority
Junior to Mid-level, hands-on IC