Demi Chef / Chef de Partie
Core
Assisting the Head Chef and kitchen team with food production to ensure quality, consistency, and high standards in a 5-star hotel kitchen.
Role type
Demi Chef / Chef de Partie
Builds
Food items and mise-en-place for hotel dining outlets and events
Domain
Hospitality / Commercial Cookery
Required skills
Commercial Cookery qualification, food safety accreditation (HACCP), recipe adherence, stock management, health and hygiene compliance, shift flexibility
Preferred skills
System improvement initiative, proactive approach
Technologies
None stated
Responsibilities
Prepare mise-en-place for designated work station, prepare food items according to standard recipes, check food rotation for freshness, adhere to hotel policies and procedures, meet health and hygiene requirements, maintain par stock levels
Seniority
Junior to Mid-level, hands-on IC