Demi Chef de Partie
Core
Support the Executive Chef in overseeing daily kitchen operations, menu planning, and staff leadership to ensure high standards of food quality, safety, and presentation.
Role type
Senior IC Sous Chef
Builds
Production of high-quality dishes and beverages for hotel/restaurant guests
Domain
Hospitality / Fine Dining
Required skills
Menu planning, recipe development, kitchen staff leadership, HACCP compliance, food cost management, inventory control, multi-cuisine cooking techniques, operational problem-solving
Preferred skills
Formal culinary training, Level 2 Food Hygiene Certificate, experience in hotel/fine dining environments, staff training program development, dietary/allergen management knowledge
Technologies
Kitchen management systems, modern kitchen equipment
Responsibilities
Assist in menu planning and development, supervise and mentor kitchen staff, oversee daily food preparation and cooking, maintain food hygiene and safety protocols, manage kitchen inventory and food costs, collaborate with front-of-house teams
Seniority
Senior, hands-on IC