Demi Chef de Partie - Fairmont Agra
Core
Prepare and cook food items, manage kitchen stations, and ensure food safety and quality standards in a hotel kitchen environment.
Role type
Demi Chef de Partie (Supervisory IC)
Builds
Food items, seasonal dishes, and banquet services for hotel guests
Domain
Hospitality / Culinary Arts
Required skills
Food preparation, cooking techniques, plating standards, food safety, hygiene regulations, station management, inventory control, cost monitoring, staff training, quality checks
Preferred skills
Menu development, creative dish ideas, special dietary accommodation, deep cleaning, peak service support
Technologies
None stated
Responsibilities
Prepare and cook food items according to recipes and plating standards; Manage and oversee assigned kitchen station; Maintain food hygiene, safety, and sanitation; Assist in menu development; Monitor food costs and portion control; Train and mentor junior kitchen staff; Conduct quality checks on ingredients and dishes; Maintain inventory records; Prepare mise en place; Respond to special dietary requirements; Participate in kitchen deep cleaning; Support team during peak service
Seniority
Mid-level, hands-on IC with supervisory duties