Demi Chef De Partie (Hot & Cold Kitchen)

Key Responsibilities:

• Assist the Chef de Partie in the daily operation of the hot and cold kitchen.
• Prepare and cook food according to established recipes, quality standards, and presentation guidelines.
• Ensure all mise en place is prepared and maintained according to business requirements.
• Support the preparation of hot and cold dishes while maintaining consistency and quality.
• Ensure proper handling, storage, and rotation of food products.
• Maintain high standards of food hygiene, cleanliness, and HACCP compliance.
• Monitor the quality and freshness of ingredients and report any concerns to the Chef de Partie.
• Assist with receiving, checking, and storing food deliveries when required.
• Maintain a clean, organized, and safe working area at all times.
• Minimize food wastage and ensure proper portion control.

Candidate Requirements:

• Minimum 2 years of relevant culinary experience, preferably in a luxury 5-star hotel or high-end restaurant.
• Previous experience in a hot and/or cold kitchen is required.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Knowledge of HACCP and food safety standards.
• Ability to work effectively in a fast-paced and multicultural environment.
• Strong attention to detail and commitment to food quality.
• Good teamwork and communication skills.
• Ability to work flexible shifts, including weekends and public holidays.
• Culinary qualification or relevant professional training is preferred.