Demi Chef De Partie

Demi Chef De Partie 

Key responsibilities

Food Preparation: Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef

Station Management: Keep your section organized, stocked, and clean during preparation and service

Quality Standards: Ensure all dishes meet the restaurant’s presentation and quality standards

Teamwork: Work closely with the kitchen team to maintain smooth and efficient operations

Training & Development: Support junior employees (e.g., Commis Chefs) and continue developing your own skills

Hygiene & Safety: Follow all food hygiene, safety, and cleanliness standards

​Qualifications & Experience

• Previous experience as a Commis Chef or Demi Chef de Partie in a professional kitchen
• Good knowledge of basic cooking techniques and kitchen equipment
• Strong teamwork and communication skills
• Willingness to learn and take direction from senior chefs
• Commitment to quality, cleanliness, and safe working practices

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training