Demi Chef de Partie
Core
Prepare and present high-quality dishes for hotel guests, managing bulk cooking, large-scale food production, and various event operations including banquets and buffets.
Role type
Demi Chef de Partie (Senior IC Culinary)
Builds
Production meals, pre-plated events, cocktail functions, buffet operations, and banqueting services for hotel guests.
Domain
Hospitality / Hotel F&B / Culinary Arts
Required skills
Food preparation and presentation, kitchen team supervision and training, inventory and stock level management, food waste control, HACCP compliance, bulk cooking execution, multi-event management, shift flexibility.
Preferred skills
Hotel or high-volume culinary environment experience, trade qualifications, ability to work in fast-paced environments, strong organizational skills.
Technologies
None stated
Responsibilities
Prepare and present food in accordance with hotel premium standards; Supervise, coach and train kitchen team members; Maintain highest standards of quality, freshness, and hygiene; Monitor and control food waste, stock levels, and kitchen resources; Execute standards across pre-plated events, cocktail functions, buffet operations, and banqueting.
Seniority
Mid-level, hands-on IC