Demi Chef de Partie
Core
Execute daily food production, menu preparation, and kitchen operations for a la carte restaurants while ensuring quality standards and smooth service.
Role type
Demi Chef de Partie (Kitchen Operations & Production)
Builds
Production-ready dishes, menu items, and specials for hotel guests
Domain
Hospitality / Fine Dining / Culinary Arts
Required skills
Food preparation and plating, menu creation and recipe adherence, inventory management, staff supervision and briefing, cost control, HACCP compliance, seafood and meat butchering, kitchen sanitation, shift handover management
Preferred skills
Cross-training flexibility, sustainable sourcing knowledge, advanced culinary techniques, emergency response readiness
Technologies
Kitchen management systems, recipe software, inventory tracking tools
Responsibilities
Prepare and plate food orders according to standard recipes and presentation guidelines; supervise line cooks and ensure task distribution; manage mise en place and station setup; conduct kitchen briefings and communicate with senior chefs; monitor food costs and minimize waste; maintain strict hygiene and safety protocols; handle administrative tasks like scheduling and staff sign-ins.
Seniority
Mid-level IC, supervisory responsibilities