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Demi Chef De Partie - Mediterranean

Job Brief

The Demi-Chef De Partie is to assist the CDP and Sous Chef in producing quality food, cost effectively.


  • May be replacing the Chef de Partie when absent.
  • Is responsible for a selection of tasks, as required by the CDP of the sous chef
  • Supervises the work of the commis placed under his responsibility
  • Ensures that all food placed under the responsibility of the ½ CDP respects CERS standards, in terms of quality, taste, portioning, presentation and variety, as well as timing
  • Ensures that proper culinary techniques are respected at all times
  • Ensures that standards of cleanliness and order of areas, including cold rooms and refrigerators are respected and report to CDP or sous chef
  • May be asked to perform training or assist CDP in performing training
  • Follow kitchen P&Ps and SOPs and respect CERS procedures.
  • Respects the core values of Constance Hotels Experience and Constance Ephelia Resort
  • Respects CERS discipline standards
  • Follows strictly recipes and technical data sheets, as well as menus and presentations
  • Ensures that HACCP standards are followed with consistency in the section


  • Certificate in Kitchen Food Production
  • Minimum 2 years experience in culinary operations as Commis
  • Be fully conversant with all health and safety and hygiene procedure

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