Demi Chef De Partie

- Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard

Instruct and lead subordinates through their daily requirements in food preparation in order to ensure that all dishes leaving the kitchen are of appropriate portion and presented as per the standards set by the Outlet Chef

- Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation

- Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimise cost by avoiding wastage and spoilages

- Attend required meetings and daily briefings with your team members ensuring efficient communication, to run your kitchen section smoothly

- Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment

- Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment

- Comply with the hotel environmental, health and safety policies and procedures

Education, Qualifications & Experiences




You should ideally have a degree in the hospitality field with a maximum of one-year experience in a similar role. You must also have fluency in both written and spoken English and a wide familiarity with Micros would be desirable. Previous experiences in minor leadership and supervisory roles are a definite plus.

Knowledge & Competencies

The ideal candidate will be customer driven and an extremely proactive and ‘switched on’ personality with an outgoing, charismatic and approachable character. You will work well under pressure in a fast paced environment and be a great team player, who thrives in working with a multi-cultural team and guests alike.