**Position:** Demi Chef de Partie

**Job Summary:**
The Demi Chef de Partie is responsible for supporting the Chef de Partie in the daily operations of the assigned kitchen section and ensuring that food preparation and presentation meet the hotel’s quality and hygiene standards. The role requires supervising junior kitchen staff, maintaining consistency in food production, and ensuring smooth kitchen operations during shifts.

**Key Responsibilities:**

* Assist the Chef de Partie in managing the assigned kitchen section.
* Prepare, cook, and present dishes according to established recipes and standards.
* Ensure all food is prepared and served in a timely manner.
* Supervise and support Commis Chefs and kitchen helpers during daily operations.
* Maintain high standards of food hygiene, cleanliness, and safety in accordance with HACCP requirements.
* Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.
* Minimize food wastage and ensure proper storage of ingredients.
* Ensure all kitchen equipment is used and maintained properly.
* Assist in training new kitchen team members when required.
* Take responsibility for the section in the absence of the Chef de Partie.

**Requirements:**

* Minimum 2-4 years of experience in a similar role within hotels or resorts.
* Good knowledge of food preparation techniques and kitchen operations.
* Understanding of food safety and hygiene standards.
* Ability to work under pressure in a fast-paced environment.
* Strong teamwork and communication skills.
* Culinary qualification or relevant certification is an advantage.