Job Description

Job Title:

Demi Chef de Partie (Continental)

Department:

F&B production

Reports To:

Executive Chef

Job Summary:

The Demi Chef de Partie (Continental) is responsible for assisting in the preparation, cooking, and presentation of high-quality continental dishes. They support the Chef de Partie and Sous Chef in day-to-day kitchen operations, ensuring consistency, quality, and adherence to hygiene and safety standards.

Key Responsibilities:

Prepare, cook, and present continental dishes as per the menu and standards. Assist Chef de Partie in managing a specific kitchen section (grill, cold, hot, etc.). Ensure mise-en-place is prepared before service. Maintain high standards of food quality, taste, and presentation. Follow recipes, portion control, and waste management practices. Maintain cleanliness and hygiene of the workstation in compliance with HACCP and kitchen safety protocols. Assist in stock rotation, requisitions, and inventory control. Work closely with other team members to ensure smooth operations during service. Take responsibility for training and guiding Commis Chefs. Report any maintenance, equipment, or food quality issues to supervisors. Ensure compliance with company policies, food safety, and hygiene standards at all times.

Requirements & Skills:

Proven experience as DCDP or Commis I in Continental cuisine. Strong knowledge of continental cooking methods, techniques, and ingredients. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills. Attention to detail and commitment to quality. Culinary diploma/certification preferred. Flexibility to work in shifts, weekends, and holidays.

Key Competencies:

Creativity and passion for food. Discipline and organizational skills. Ability to multitask and maintain standards. Positive attitude and willingness to learn.
Job Type: Full-time

Pay: ?22,000.00 - ?25,000.00 per month

Benefits:

Food provided Paid time off Provident Fund
Work Location: In person