Demi Chef de Partie
Demi Chef de Partie
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Job Description
JOB PURPOSE
OVERALL DUTIES AND RESPONSIBILITIES
Food Preparation & Production
- Take ownership of a specific section (e.g saucier entremetier pastry or garde manger) and ensure all mise en place is prepared to the highest standard.
- Execute recipes accurately ensuring consistency in taste texture and presentation.
- Assist in hot and cold food production for a la carte buffet and plated services.
- Maintain portion control and monitor food quality to meet internal and customer standards.
Kitchen Operations
- Ensure cleanliness order and hygiene of the assigned station always.
- Follow HACCP guidelines and kitchen safety standards during all food preparation and storage.
- Support smooth kitchen workflow during peak service hours by staying organized and responsive.
- Assist in stock control stock rotation and inventory checks as required.
Event & Function Support
- Contribute to the preparation and execution of largescale functions (up to 300 pax).
- Support special event menus by following briefed plating styles and dietary requirements.
Teamwork & Communication
- Collaborate effectively with other chefs and kitchen staff to meet service targets.
- Communicates kitchen needs issues or concerns promptly to the Chef de Partie or Head Chef.
- Mentor junior staff where necessary and uphold a positive team spirit.
Continuous Improvement
- Accept feedback and actively participate in training to develop new culinary skills.
- Propose ideas to minimize waste and improve kitchen efficiency.
Requirements
Education and Certification
o Diploma or Certificate in Culinary Arts from a recognized institution
o HACCP certification or equivalent in food safety and hygiene
o Basic knowledge of First Aid and Fire Safety is an added advantage
Professional Experience
o 3 4 years in a professional kitchen (a la carte restaurant or hotel)
o At least 1 year in a similar role or a strong Commis ready to step up
o Experience with largescale functions (up to 300 pax)
o Comfortable with highvolume prep mise en place and pressure service
Core Competencies
o Skilled in at least one section: saucier entremetier pastry or garde manger
o Strong mise en place and station management
o Precise execution of recipes and plating
o Solid knife skills portion control and cooking techniques
o Experience with buffets plated service and set event menus
o Understanding of kitchen workflow during peak periods
o Familiar with stock rotation inventory and minimizing wastage
o Competent in both hot and cold kitchen production
Personal Traits
- Responsible reliable and able to work independently
- Communicates effectively and collaborates with the team
- High attention to detail and commitment to food quality
- Remains calm and adaptable under pressure
- Receptive to feedback and continuous improvement
Basic Requirements Understands and is committed to team objectives. Trusts, supports, and has genuine concern for other team members and does not engage in win/lose activities with other team members. Respects and is tolerant of individual differences and considers and uses new ideas and suggestions from others. Ability to work calmly and under pressure 2+ years experience in a well regarded kitchen
Employment Type
Full Time
