Demi Chef de Partie – Cold Kitchen

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"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval:
Director of Learning & Development, France

• 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:

• 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.

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