Demi Chef De Partie

A junior supervisory role, assisting the Chef de Partie (CDP) and managing a specific small section of the kitchen (e.g., Cold Larder, Vegetables). Responsible for preparation, organization, and training junior staff.

Key Skills & Requirements:

• 1-2 years of experience as a Commis Chef or similar role in a busy hotel or restaurant kitchen.
• Culinary certification or diploma is highly preferred.
• Strong foundational cooking and knife skills.
• Ability to maintain inventory and enforce strict hygiene standards (HACCP).