Demi Chef de Partie - Manohra Kitchen

Key Responsibilities

• Assist the Chef de Partie in preparing and cooking food according to established recipes and quality standards.
• Prepare daily mise en place and ensure all ingredients are fresh, properly stored, and ready for service.
• Maintain consistent food quality, taste, portion size, temperature, and presentation.
• Support the operation of the International and BBQ buffet, including preparation and replenishment during service.
• Ensure proper food handling, storage, labelling, and FIFO procedures.
• Maintain high standards of cleanliness, personal hygiene, and kitchen sanitation in accordance with HACCP and hotel standards.
• Monitor food quality and minimize food waste and spoilage.
• Assist in checking stock levels and communicating shortages to the Chef de Partie.
• Guide and support Commis Chefs and junior kitchen colleagues when required.
• Work effectively with other kitchen sections and F&B colleagues to ensure smooth service.
• Follow all hotel safety, hygiene, and operational procedures.
• Perform other duties as assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Qualifications

• Diploma or certificate in Culinary Arts / Professional Cookery from a culinary school is preferred.
• Minimum 1–2 years of experience as a Demi Chef de Partie or Commis Chef in a 5-star hotel, luxury resort, or high-standard restaurant.
• Experience in International, Western, Asian, BBQ, or buffet kitchen would be an advantage.
• Good knowledge of food preparation, cooking techniques, ingredients, and kitchen operations.
• Able to work efficiently in a fast-paced environment and under pressure during peak service periods.
• Good teamwork, communication, and interpersonal skills.
• Good attention to detail and commitment to food quality.
• Willing to work flexible shifts, weekends, and public holidays.
• Good command of English is an advantage.

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