Demi Chef de Partie – Josephine

Key Responsibilities

• Assist the Chef de Partie with the daily preparation and operation of the assigned kitchen section.
• Prepare ingredients, mise en place and dishes according to established recipes and standards.
• Ensure food is prepared and presented consistently and within the required service times.
• Support the organization and readiness of the section before each service.
• Monitor the freshness and quality of ingredients.
• Follow correct storage, labeling, FIFO and food rotation procedures.
• Assist in monitoring stock levels and communicate shortages to the Chef de Partie.
• Support and guide Commis Chefs when required.
• Maintain high standards of cleanliness, hygiene and food safety.
• Follow HACCP, health and safety and company policies at all times.
• Use kitchen equipment correctly and report any maintenance concerns.
• Assist in controlling food waste and maintaining portion standards.
• Support other kitchen sections during busy periods when required.
• Maintain effective communication with the Chef de Partie, Sous Chef and culinary team.
• Demonstrate willingness to learn and continuously develop culinary skills.
• Previous experience as a Demi Chef de Partie or experienced Commis Chef within a hotel, premium restaurant or similar environment.
• Good knowledge of basic and intermediate culinary techniques.
• Understanding of food hygiene and kitchen safety standards.
• Strong attention to quality and presentation.
• Ability to work efficiently under pressure.
• Positive attitude and strong teamwork skills.
• Willingness to learn and develop within the culinary team.
• Flexible to work shifts, weekends and public holidays.
• Culinary qualification or professional training is an advantage.
• Luxury hospitality or standalone restaurant experience is preferred.