Demi Chef de Partie - Staff Dining

The Demi Chef de Partie will oversee the preparation and cooking of highquality meals specifically for the hotels staff dining area ensuring a safe efficient and consistent operation in alignment with hotel standards. This role is essential to maintaining a positive dining experience for our staff by delivering nutritious wellprepared meals.

• Food Preparation and Cooking:

  • Prepare and cook meals for the staff dining area following established hotel standards and catering specifically to staff needs.
  • Maintain menu consistency by adhering to portion sizes recipes and presentation standards as outlined by the culinary team.
  • Recommend menu adjustments based on seasonal product availability and staff feedback to enhance meal variety and quality.

• Safety Hygiene and Sanitation:

  • Follow all food safety and sanitation protocols including proper storage rotation and labeling to ensure freshness and prevent contamination.
  • Keep all preparation and service areas clean and sanitized ensuring compliance with hygiene standards at all times.
  • Adhere to hotel standards for personal hygiene grooming and uniform requirements.

• Operational Efficiency:

  • Work with the main kitchen team to ensure smooth coordination and timely meal preparation for staff.
  • Maintain and monitor kitchen equipment supplies and storage areas specific to the staff dining area ensuring everything is in working order.
  • Assist in maintaining inventory for the staff kitchen and report any needs or discrepancies to the kitchen supervisor.

• Asset Management:

  • Take responsibility for the management and care of all culinary assets property and equipment specific to the staff dining area.
  • Ensure all kitchen assets are used responsibly and report any maintenance or repair needs promptly.

• Teamwork and Collaboration:

  • Foster a positive working relationship with the culinary and kitchen teams to support a cohesive environment.
  • Attend training sessions and team meetings to keep uptodate with departmental goals safety protocols and hotel standards.

• Training and Development:

  • Participate in training initiatives within the department to improve skills and support high standards in meal preparation and service.
  • Help guide junior team members in food preparation techniques and best practices to maintain consistency and quality.

Qualifications :

Your experience and skills include:

• Should have at least 2 years experience as DCDP.
• Ability to work well under pressure in a fast paced environment
• Should have culinary education background 
• Ability to work cohesively and collectively as part of a team

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Fulltime