Demi Chef de Partie

Basic knowledge of kitchen hygiene, health, and safety standards

Good guest relations and communication skills

• Oversee daily pastry and bakery production, including mise-en-place and final products
• Ensure all food is prepared according to standard recipes and quality guidelines
• Follow HACCP and food safety regulations at all times
• Supervise food storage, expiry dates, and proper handling
• Support buffet setups, special events, and kitchen operations
• Monitor food costs and minimize waste
• Stay updated with new recipes, techniques, and products
• Work flexibly across kitchen sections when required

• Ensure high standards of guest service in line with brand standards
• Maintain positive relationships with guests and colleagues
• Handle guest and internal feedback professionally and efficiently
• Improve productivity through effective scheduling and teamwork
• Support cost control and efficient use of resources and equipment
• Embrace new technology to enhance operations

• Supervise kitchen team performance and daily duties
• Ensure proper grooming, hygiene, and uniform standards
• Support training, coaching, and cross-training initiatives
• Promote teamwork and effective communication
• Ensure compliance with company policies and safety regulations

• Attend required training sessions and meetings
• Support hospitality training programs and initiatives
• Maintain professional conduct and represent the hotel positively
• Follow employee handbook and company policies
• Adapt to operational changes when needed
• Perform any other duties assigned by management