Demi Chef de partie

Position Summary:

The Demi Chef de Partie assists in running a designated section of the kitchen working closely with the Chef de Partie to ensure high standards of food preparation presentation and hygiene. This role involves handson cooking preparing mise en place maintaining cleanliness and mentoring junior staff. The Demi Chef de Partie contributes to the smooth operation of culinary service across the hotels outlets supporting the team in delivering refined and consistent dining experiences.

Key Responsibilities:

Culinary Leadership

• Support the Chef de chef de partie and Sous Chef with to execute given menus
• Ensure high standards of food preparation and presentation across all kitchen sections.
• Assist the Chef de partie and Sous Chef to comply with recipe standards portion sizes and maintain consistency of the quality accordingly.
• Supervise and train junior staff in your area of responsibility.

People Management

• Support the Chef de partie and Sous Chef to train coach and mentor kitchen personnel.
• Understand the Job Descriptions and responsibilities of subordinates in the outlet or involved in the outlet.
• Attend training and development programs as and when required improving performance and promoting the development of the team.
• Evaluate objectively the performance of subordinates and conduct periodically appraisals.
• Foster a positive respectful and highperformance kitchen culture.

Operations & Cost Control

• Uphold all the food policies and procedures in the kitchen and ensures compliance.
• Monitor portion and waste control
• Prepare cook and present dishes in your area with the highest standards.
• Ensure mise en place is completed before service.
• Maintain accurate inventory records; assist to oversee ordering.
• Ensure efficient use of resources and minimize food waste.
• Oversee equipment conditions and report deficiencies accordingly.

Compliance & Safety

• Enforce strict adherence to food safety hygiene and sanitation standards.
• Maintain compliance with local health regulations and food handling policies.

Collaboration & Guest Experience

• Handle special dietary requests VIP services and menu modifications as needed in collaboration with the Chef de partie.
• Maintain a strong presence during service and interact with guests when appropriate.

Qualifications :

• Degree in Culinary Arts or related field preferred
• Experience in 5star luxury hotel / highquality standalone restaurant
• Minimum 4 years of culinary experience with at least 2 years in a Commis 1 or similar role
• Indepth knowledge of food safety regulations and culinary techniques
• Strong organizational and timemanagement skills
• Passionate about food innovation and guest experience
• Physically able to stand for extended periods and lift up to 20kg

Additional Information :

Whats in it for you...

• The opportunity to join an innovative fastgrowing international group thats committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team thats very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Excellent discounts across the entire Ennismore family of brands.

SLS is part of Ennismore a creative hospitality company rooted in culture and community with a global collection of entrepreneurial and founderbuilt brands with purpose at their heart. Ennismore is a joint venture with Accor formed in 2021.

Remote Work :

No

Employment Type :

Fulltime