Catering Demi Chef De Partie

Job Summary The Demi Chef De Partie plays a crucial role in supporting the smooth operation of their section of the kitchen, contributing to the overall success of the culinary team and ensuring the satisfaction of customers through well‑prepared and presented dishes.

Job Responsibilities

Assist the Chef de Partie in food preparation tasks, including chopping, slicing, and cooking ingredients.

Maintain cleanliness and sanitation standards in the designated kitchen section.

Follow recipes and instructions from senior chefs to ensure consistency and quality of dishes.

Monitor and manage stock levels for ingredients used in the section, assisting in inventory management and ordering supplies.

Ensure that dishes leaving the section meet quality standards and are presented according to the restaurant's specifications.

Supervise and train junior kitchen staff, providing guidance on proper cooking techniques and procedures.

Adhere to health and safety regulations, including proper food handling and storage practices.

Collaborate with other kitchen staff to coordinate timing and execution of dishes during service periods.

Assist in menu planning and development, providing input on dishes and preparations within the area of expertise.

Maintain a professional and cooperative attitude in the kitchen environment, working effectively as part of a team to achieve culinary excellence.

Job Knowledge & Skills

Possessing a solid understanding of cooking techniques, food preparation methods, and kitchen operations.

Being meticulous in following recipes, ensuring precise measurements, and presenting dishes accurately to maintain quality standards.

Ability to prioritize tasks effectively, manage multiple orders simultaneously, and work efficiently to meet service deadlines.

Clear communication with other kitchen staff and superiors to coordinate tasks, provide updates on food preparation, and address any issues that arise during service.

Willingness to learn new skills, adapt to changing menus or kitchen procedures, and perform effectively in a fast‑paced and dynamic kitchen environment.

Job Experience Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year(s) GCC is a plus.

Competencies

Agility

Culinary Arts Best Practices L1

Culinary Techniques L1

Food Presentation L1

Food Safety and Sanitation L1

Haute Cuisine L1

Leadership

Quality

Resilience

Education

Diploma in Culinary Arts or any related field

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