About the role
The Demi C hef de Partie function is to lend aid to the Chef de Partie wherever possible and lays a key role in a kitchen brigade, working under the Chef de Partie and helping to oversee a specific section or station. This position is both hands-on in food preparation and also involves some supervisory responsibilities.

What you will do

• Assist in the preparation, cooking, and presentation of dishes within the assigned section.
• Ensure that all food items are prepared to meet quality standards, including flavor, portion size, and appearance.
• Work with the Chef de Partie to handle mise en place (the initial prep work, like chopping ingredients and pre-cooking) so the kitchen is ready for service.
• follow recipes and guidelines, ensuring consistency and quality in every dish.
• Ensure food safety and hygiene standards are strictly followed, including proper storage, labeling, and cleanliness of the work area.
• Handle food storage, including monitoring stock levels, and ensuring that items are stored safely to reduce wastage and spoilage.
• Provide guidance to Commis Chefs (junior cooks), helping them improve their skills and learn kitchen protocols.
  Step into the Chef de Partie role temporarily if they are unavailable, ensuring the section runs smoothly.
• Assist in ordering and stocking supplies for the section, keeping track of inventory levels, and notifying the Chef de Partie of any shortages.
• Ensure that all ingredients and supplies are properly organized, minimizing waste and ensuring a smooth workflow.

What you bring

• Preferably in hotel & culinary background
  
• 1-3 years of experience in luxury hotel and/or resort
  
• Excellent command in English