Demi Chef de Partie
May 14, 2025
Website KOFISI AFRICA
Job Description
The Demi Chef de Partie plays a key supporting role in the kitchen by assisting the Chef de Partie and Head Chef in preparing, cooking, and presenting high-quality dishes in a timely and consistent manner. This role is ideal for a capable and experienced Commis Chef ready to take the next step in their culinary career. The position requires hands-on skills, a high level of discipline, and the ability to take ownership of a specific kitchen section to support daily operations and ensure smooth service during high-pressure periods.
OVERALL DUTIES AND RESPONSIBILITIES
Food Preparation & Production
- Take ownership of a specific section (e.g, saucier, entremetier, pastry, or garde manger) and ensure all mise en place is prepared to the highest standard.
- Execute recipes accurately, ensuring consistency in taste, texture, and presentation.
- Assist in hot and cold food production for a la carte, buffet, and plated services.
- Maintain portion control and monitor food quality to meet internal and customer standards.
Kitchen Operations
- Ensure cleanliness, order, and hygiene of the assigned station always.
- Follow HACCP guidelines and kitchen safety standards during all food preparation and storage.
- Support smooth kitchen workflow during peak service hours by staying organized and responsive.
- Assist in stock control, stock rotation, and inventory checks as required.
Event & Function Support
- Contribute to the preparation and execution of large-scale functions (up to 300 pax).
- Support special event menus by following briefed plating styles and dietary requirements.
Teamwork & Communication
- Collaborate effectively with other chefs and kitchen staff to meet service targets.
- Communicates kitchen needs, issues, or concerns promptly to the Chef de Partie or Head Chef.
- Mentor junior staff where necessary and uphold a positive team spirit.
Continuous Improvement
- Accept feedback and actively participate in training to develop new culinary skills.
- Propose ideas to minimize waste and improve kitchen efficiency.
Requirements
Education and Certification
o Diploma or Certificate in Culinary Arts from a recognized institution
o HACCP certification or equivalent in food safety and hygiene
o Basic knowledge of First Aid and Fire Safety is an added advantage
Professional Experience
o 3–4 years in a professional kitchen (a la carte restaurant or hotel)
o At least 1 year in a similar role or a strong Commis ready to step up
o Experience with large-scale functions (up to 300 pax)
o Comfortable with high-volume prep, mise en place, and pressure service
Core Competencies
o Skilled in at least one section: saucier, entremetier, pastry, or garde manger
o Strong mise en place and station management
o Precise execution of recipes and plating
o Solid knife skills, portion control, and cooking techniques
o Experience with buffets, plated service, and set event menus
o Understanding of kitchen workflow during peak periods
o Familiar with stock rotation, inventory, and minimizing wastage
o Competent in both hot and cold kitchen production
Personal Traits
o Responsible, reliable and able to work independently
o Communicates effectively and collaborates with the team
o High attention to detail and commitment to food quality
o Remains calm and adaptable under pressure
o Familiar with stock rotation, inventory, and minimizing wastage
o Receptive to feedback and continuous improvement
Submissions close on May 31st 2025
To apply for this job please visit kofisi.zohorecruit.com.