Demi Chef de Partie
Core
Execute culinary operations at an assigned kitchen station, preparing and cooking dishes to maintain quality, consistency, and presentation while adhering to food safety standards.
Role type
Demi Chef de Partie (Kitchen Production)
Builds
Prepared dishes and plated meals for resort guests
Domain
Luxury Hospitality / Fine Dining
Required skills
Culinary techniques, Food safety procedures, HACCP knowledge, Knife skills, Station management, Inventory management, Waste reduction, Plating, Menu execution
Preferred skills
Luxury hotel experience, Sustainability practices, Cross-training flexibility
Technologies
Kitchen equipment, HACCP systems
Responsibilities
Prepare and cook dishes according to menu specifications, Operate and maintain kitchen equipment safely, Support mise en place and station setup/breakdown, Ensure adherence to food safety and sanitation standards, Assist with inventory management and portion control, Support training of junior staff
Seniority
Mid-level, hands-on IC