Catering Demi Chef De Partie

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.

• Possess a solid understanding of cooking techniques, food preparation methods, and kitchen operations.
• Be 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.

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

• Agility
• Culinary Arts Best Practices L1
• Culinary Techniques L1
• Food Presentation L1
• Food Safety and Sanitation L1
• Leadership
• Quality
• Resilience

Diploma in Culinary Arts or any related field.