Demi Chef De Partie
Core
Supervise kitchen team operations, ensure food quality and consistency, manage inventory and costs, and maintain hygiene standards in a hotel kitchen.
Role type
Demi Chef De Partie (Kitchen Supervisor)
Builds
Food dishes and services for hotel guests
Domain
Hospitality / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Kitchen team supervision, HACCP compliance, inventory management, menu planning, staff training, cost control, roster planning, food safety enforcement
Preferred skills
Leadership, teamwork motivation, resource optimization
Technologies
None stated
Responsibilities
Supervise kitchen staff and ensure operational effectiveness, maintain hygiene and safety standards, manage stock levels and ordering, plan menus in consultation with Executive Sous Chef, monitor food costs and waste, create duty rosters, train staff on safety provisions
Seniority
Mid-level, hands-on IC