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Demi Chef de Partie

Job Brief

The Chef de Partie assists the Sous Chef to lead, manage and organize all requirements for his/her respective Kitchen in accordance to the established Standard Operating Procedures as directed by the Executive Chef.

Duties And Responsibilities:

  • Assist with Mise En Place.
  • Check the clearing of Mise En Place and store all left over appropriately.
  • Responsible for keeping designated working station clean and in accordance with ISO 22000 standard.
  • Responsible for the correct storage and labelling of all dishes in the cold room in accordance with ISO 22000.
  • Prepare food as per order given by Executive Chef/Sous Chef/ Chef De Cuisine/ Sous Chef.
  • Supervise and train junior kitchen staff in their daily duties.
  • Ensure the kitchen is generally clean and tidy before closing the shift.
  • At the end of shift ensure the equipment used is cleaned and in good working condition and report any malfunction to the Chef’s office.
  • Assist other cooks in any department when required.
  • Assists in food preparation as directed by the Executive Chef, or his/ her representative.
  • Produce dishes as per recipes and set standards.
  • Assist in maintaining a safe work environment. Report and/or rectify safety hazards.
  • Perform any other duties as assigned by Management.

Candidate Requirements:

  • Diploma/Certificate in culinary
  • Must have worked at least one year as a Demi Chef De Partie in Hotels and Restaurants
  • Be fully conversant with all health and safety and hygiene procedures
  • Strongly committed to teamwork and customer service
  • Eye for detail to achieve operational excellence

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