Summary

The Demi Chef de Partie supports the Chef de Cuisine and Chef de Partie in the efficient day-to-day operation of the kitchen section. This role is responsible for preparing, cooking, and presenting food in accordance with established recipes, quality standards, and food safety requirements. The Demi Chef de Partie plays a key role in maintaining operational excellence, ensuring guest satisfaction, and supporting the development of junior team members.

This job description is intended to outline the primary responsibilities and requirements of the role and is not an exhaustive list of all duties that may be assigned.

Key Responsibilities

Food Quality & Culinary Excellence

• Assist in the daily preparation, production, and presentation of food items in accordance with approved recipes, portion standards, and quality specifications.

• Ensure all dishes leaving the kitchen are prepared and presented to the highest standards set by the Outlet Chef.

• Monitor product quality and consistency throughout food preparation and service periods.

• Support the Chef de Partie in maintaining smooth and efficient kitchen operations.

Hygiene, Food Safety & Compliance

• Maintain the highest standards of cleanliness, sanitation, and kitchen maintenance at all times.

• Adhere to all food safety and hygiene regulations, including HACCP requirements, and company standards.

• Ensure proper handling, storage, labeling, and rotation of food products to maintain food quality and safety.

• Participate in regular inspections and audits to ensure full compliance with food safety requirements.

Team Leadership & Development

• Provide guidance, support, and instruction to Commis Chefs and other junior kitchen team members.

• Assist in training and coaching team members to enhance their skills, productivity, and performance.

• Foster a positive, motivated, and collaborative working environment within the kitchen team.

• Participate actively in daily briefings, meetings, and departmental communications.

Cost Control & Operational Efficiency

• Support inventory management by ensuring proper utilization of ingredients and supplies.

• Minimize food waste, spoilage, and unnecessary costs through effective stock control and responsible kitchen practices.

• Assist in monitoring portion control and maintaining food cost targets.

• Ensure equipment and resources are used efficiently and responsibly.

Collaboration & Communication

• Work closely with colleagues and other hotel departments to ensure seamless service delivery and guest satisfaction.

• Communicate effectively with supervisors and team members regarding operational requirements, service updates, and guest needs.

• Contribute to a culture of teamwork and continuous improvement.

Health, Safety & Environmental Responsibility

• Operate in a safe and environmentally responsible manner to protect the health and wellbeing of guests, colleagues, and contractors.

• Comply with all hotel environmental, health, and safety policies, procedures, and regulations.

• Report any safety hazards, maintenance concerns, or incidents promptly to management.

Service Culture

In addition to the technical competencies required for this role, the incumbent is expected to consistently demonstrate the principles of the company’s Count on Me! service culture by being:

• Responsive to guest and team members’ needs.

• Respectful, professional, and collaborative in all interactions.

Committed to delivering exceptional guest experiences