Demi Chef de Partie – Cold Kitchen

Summary

Key Responsibilities:

• Prepare and present high-quality cold kitchen items, including salads, appetizers, sandwiches, cold cuts, and buffet displays.
• Support the Chef de Partie in daily kitchen operations.
• Ensure all food preparation meets Hyatt quality and hygiene standards.
• Monitor food quality, freshness, and proper storage procedures.
• Maintain cleanliness and organization of the work area.
• Follow HACCP and food safety standards at all times.
• Assist with inventory control and minimizing food wastage.
• Support colleagues and contribute to a positive team environment.

Qualifications

Qualifications:

• Previous experience as a Demi Chef de Partie or Commis Chef in a hotel or upscale restaurant.
• Strong knowledge of cold kitchen preparation and presentation.
• Understanding of food safety and hygiene regulations.
• Ability to work efficiently in a fast-paced environment.
• Good communication and teamwork skills.
• Hospitality experience is preferred.