Demi Chef De Partie
Core
Oversee daily kitchen operations, ensure food quality and hygiene standards, and train junior staff in a hotel preparation kitchen.
Role type
Demi Chef De Partie (Senior IC)
Builds
Food products for hotel guests
Domain
Hospitality / Hotel F&B
Required skills
Kitchen operations management, team supervision, food safety (HACCP), inventory management, shift coordination, equipment maintenance, high-pressure performance
Preferred skills
Strategic leadership, culinary creativity, guest service excellence, ability to motivate teams
Technologies
Kitchen machinery, food safety protocols
Responsibilities
Supervise and monitor team performance, prepare and check store requisitions, monitor daily orders and manage inter-kitchen transfers, maintain hygiene and sanitation standards, delegate work and coordinate shifts, handle and maintain kitchen equipment
Seniority
Mid-Senior, hands-on IC