Demi Chef de Partie

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

  • Diploma or Certificate in Culinary Arts from a recognized institution

  • HACCP certification or equivalent in food safety and hygiene

  • Basic knowledge of First Aid and Fire Safety is an added advantage

• Professional Experience

  • 3–4 years in a professional kitchen (a la carte restaurant or hotel)

  • At least 1 year in a similar role or a strong Commis ready to step up

  • Experience with large-scale functions (up to 300 pax)

  • Comfortable with high-volume prep, mise en place, and pressure service

• Core Competencies

  • Skilled in at least one section: saucier, entremetier, pastry, or garde manger

  • Strong mise en place and station management

  • Precise execution of recipes and plating

  • Solid knife skills, portion control, and cooking techniques

  • Experience with buffets, plated service, and set event menus

• Understanding of kitchen workflow during peak periods

• Familiar with stock rotation, inventory, and minimizing wastage

• Competent in both hot and cold kitchen production

• Personal Traits

  • Responsible, reliable and able to work independently

  • Communicates effectively and collaborates with the team

  • High attention to detail and commitment to food quality

  • Remains calm and adaptable under pressure

  • Receptive to feedback and continuous improvement