Demi Chef de Partie – Sushi Specialty / Cold Kitchen
Core
Assists in overseeing and directing all aspects of hot meal production, including planning, operations, and administration under the executive chef.
Role type
Demi Chef de Partie (Hot Kitchen)
Builds
Hot meals and à la carte dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Food preparation, menu creation, cost calculation, staff supervision, kitchen operations, HACCP compliance, inventory management, recipe adherence, sanitation, equipment maintenance
Preferred skills
Knowledge of butchering and seafood handling, cross-training flexibility, sustainable practices, proactive learning of world cuisines
Technologies
Kitchen equipment, POS systems, scheduling software
Responsibilities
Plan and organize daily food production and manpower; supervise line employees and ensure quality standards; prepare stocks, sauces, and menu items; maintain kitchen sanitation and safety protocols; handle administrative duties like scheduling and paperwork.
Seniority
Mid-level, hands-on IC
