Demi Chef de Partie (International Cuisine)

The successful candidate will assist in managing the daily operations of the assigned kitchen section, ensuring the preparation and presentation of high-quality international dishes in accordance with established recipes, food safety standards, and company procedures. The ideal candidate will have a strong foundation in international culinary techniques, excellent attention to detail, and the ability to maintain consistency, quality, and efficiency in a fast-paced professional kitchen.

Responsibilities

• Assist the Chef de Partie in the daily operation and supervision of the assigned kitchen section.
• Prepare and cook a variety of international dishes, including appetizers, soups, salads, pasta, meat, poultry, seafood, sauces, and accompaniments, according to the assigned section.
• Ensure all food is prepared in accordance with approved recipes, standard operating procedures, and quality standards.
• Assist with menu preparation, recipe testing, and the introduction of new dishes when required.
• Ensure timely preparation and delivery of dishes during à la carte, buffet, banquet, and other food service operations.
• Coordinate with other kitchen sections to ensure smooth and efficient food production.
• Guide and assist Commis Chefs and kitchen helpers with food preparation techniques and daily tasks when required.
• Ensure workstations are properly set up, organized, and maintained throughout service.
• Maintain high standards of personal hygiene, food handling, and kitchen cleanliness.
• Ensure compliance with HACCP principles, company food safety procedures, and applicable local food safety regulations.
• Monitor food storage conditions and ensure appropriate temperature control.
• Check the quality, freshness, and suitability of ingredients before use.
• Ensure dishes meet the required standards for flavor, appearance, and portion size before service.
• Maintain a professional attitude and demonstrate flexibility during busy service periods.
• Perform other reasonable culinary duties as assigned by the supervisor.
  
  

Qualifications

• Diploma, certificate, or formal training in culinary arts is preferred.
• Previous experience in a professional kitchen, preferably in a Demi Chef de Partie or Commis Chef role within a hotel, restaurant, or catering operation.
• Good knowledge of international cuisine, cooking methods, ingredients, sauces, and food presentation techniques.
• Experience in handling a variety of food products, including meat, poultry, seafood, vegetables, and other ingredients relevant to the assigned section.
• Understanding of food safety, hygiene, HACCP principles, and kitchen sanitation standards.
• Knowledge of portion control, stock rotation, and food cost awareness.
• Ability to follow recipes, manage preparation schedules, and meet service deadlines.
• Good communication, teamwork, and organizational skills.
• Ability to work flexible shifts, weekends, and public holidays according to operational requirements.