Job Description

Job Summary:

The Demi Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes within the specialty section. The role involves assisting the Chef de Partie and ensuring smooth kitchen operations in compliance with hygiene and safety standards.

Key Responsibilities:

Assist in preparing and presenting dishes as per the menu and standards. Handle a specific section (e.g., grill, pastry, sauce, etc.) in the kitchen. Ensure food quality, portion control, and presentation meet standards. Monitor stock and assist in inventory control. Maintain cleanliness and organization of the work area. Follow all food safety and sanitation guidelines. Train and supervise Commis and junior staff as needed. Report any maintenance or safety issues to the Chef de Partie.

Requirements:

Diploma or degree in Hotel Management or Culinary Arts. Minimum 2-3 years of experience in a similar role. Strong knowledge of kitchen equipment and cooking techniques. Ability to work in a fast-paced and high-pressure environment. Team player with good communication skills. Knowledge of food hygiene and safety standards.

Preferred Qualities:

Passion for food and creativity in plating and presentation. Attention to detail and time management. Willingness to learn and take initiative.
Job Type: Full-time

Pay: ?15,000.00 - ?30,000.00 per month

Benefits:

Cell phone reimbursement
Experience:

Hospitality management: 3 years (Required) DCDP: 3 years (Required) Cooking: 3 years (Required)
Work Location: In person