Demi Chef De Partie - Hot Kitchen
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Key skills for this role
About the Role
IHG Hotels & Resorts is looking for a Demi Chef De Partie for the Hot Kitchen to assist in preparing, cooking, and plating hot dishes. The role requires 1-3 years of kitchen experience and knowledge of food safety.
Key Skills for This Role
Responsibilities
- Assist the Chef de Partie in preparing, cooking, finishing and plating hot dishes to established recipes and presentation standards
- Maintain mise en place for the hot section (sauté, grill, roast, fryer, sauces) and support daily production planning
- Execute assigned cooking tasks accurately and consistently during breakfast, lunch, dinner and banquet services
- Monitor food quality, portion control and plate temperatures; follow recipe and plating specifications
- Clean, organize and maintain station equipment; ensure compliance with hygiene and sanitation standards
- Support stock rotation, basic inventory checks and minimize food waste through careful portioning
- Work closely with colleagues across kitchen sections to ensure smooth service flow and timely delivery
- Learn from and assist in on the job training of commis cooks; take direction from senior kitchen staff
Requirements
- Culinary diploma/certificate or equivalent kitchen experience preferred
- 1–3 years’ experience in a professional kitchen, preferably with exposure to hot cookery
- Basic technical skills in sauté, grill, frying and sauce preparation
- Knowledge of food safety, HACCP and local sanitation requirements
- Reliable, team focused, able to work under pressure and follow direction accurately
- Good communication in the local language; additional languages an advantage
- Flexibility to work varied shifts including mornings, evenings, weekends and banquets
Full Job Posting
A little taste of your day to day
- Assist the Chef de Partie in preparing, cooking, finishing and plating hot dishes to established recipes and presentation standards
- Maintain mise en place for the hot section (sauté, grill, roast, fryer, sauces) and support daily production planning
- Execute assigned cooking tasks accurately and consistently during breakfast, lunch, dinner and banquet services
- Monitor food quality, portion control and plate temperatures; follow recipe and plating specifications
- Clean, organize and maintain station equipment; ensure compliance with hygiene and sanitation standards
- Support stock rotation, basic inventory checks and minimize food waste through careful portioning
- Work closely with colleagues across kitchen sections to ensure smooth service flow and timely delivery
- Learn from and assist in on the job training of commis cooks; take direction from senior kitchen staff
What we need from you
- Culinary diploma/certificate or equivalent kitchen experience preferred
- 1–3 years’ experience in a professional kitchen, preferably with exposure to hot cookery
- Basic technical skills in sauté, grill, frying and sauce preparation; willingness to learn and develop further
- Knowledge of food safety, HACCP and local sanitation requirements; willingness to obtain required permits/certifications
- Reliable, team focused, able to work under pressure and follow direction accurately
- Good communication in the local language; additional languages an advantage
- Flexibility to work varied shifts including mornings, evenings, weekends and banquets
What you can expect from us
- We offer competitive pay, benefits, full uniform, staff dining discounts and ongoing training to help you grow your culinary career.
- Our wellbeing and development programs support your health, work life balance and professional progression.
- We welcome diverse applicants and provide equal employment opportunities.
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