Demi Chef de Partie

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 large-scale 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
  

• Diploma or Certificate in Culinary Arts from a recognized institution
  

• HACCP certification or equivalent in food safety and hygiene
  

• Basic knowledge of First Aid and Fire Safety is an added advantage
  

• Professional Experience
  

• 34 years in a professional kitchen (a la carte restaurant or hotel)
  

• At least 1 year in a similar role or a strong Commis ready to step up
  

• Experience with large-scale functions (up to 300 pax)
  

• Comfortable with high-volume prep mise en place and pressure service
  

• Core Competencies
  

• Skilled in at least one section: saucier entremetier pastry or garde manger
  

• Strong mise en place and station management
  

• Precise execution of recipes and plating
  

• Solid knife skills portion control and cooking techniques
  

• Experience with buffets plated service and set event menus
  

• Understanding of kitchen workflow during peak periods
  

• Familiar with stock rotation inventory and minimizing wastage
  

• 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