We are seeking a passionate and dynamic culinary professional who takes pride in delivering exceptional dining experiences and maintaining the highest standards of food quality and presentation.

As a Demi Chef de Partie, you will support the kitchen team in daily food preparation and ensure all dishes are prepared according to established recipes, quality standards, and hygiene regulations.

Key Responsibilities:

• Support the Chef de Partie and Sous Chef in daily kitchen operations.
• Prepare and cook food according to menu specifications and recipes.
• Maintain the highest standards of food quality, presentation, and consistency.
• Ensure cleanliness and hygiene standards are maintained at all times in accordance with hotel policies.
• Control food stock, minimize wastage, and monitor food costs within the assigned section.
• Prepare daily mise en place and assist in food production for the main kitchen and satellite outlets.
• Follow instructions and recommendations from supervisors to complete daily tasks efficiently.
• Stay up to date with new products, recipes, and preparation techniques.
• Guide and support junior team members in food preparation and kitchen operations.
• Assist with buffet setups, special events, and functions as required.
• Coordinate with other kitchen sections to ensure smooth operations, cleanliness, cost control, and waste reduction.

Education, Qualifications & Experience

You should have completed a professional culinary apprenticeship or chef training program, with previous experience in quality hospitality establishments. Strong culinary skills, along with proven knowledge of food preparation, presentation, and preservation techniques, are essential. Good written and spoken English communication skills are also required.

Knowledge & Competencies

The ideal candidate is passionate about food, service-oriented, and committed to delivering exceptional guest experiences. You should be a positive, dynamic, creative, and dedicated team player with the ability to work effectively in a multicultural environment and under pressure.

Core Competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results