Demi Chef de Partie – Hotel Kitchen

About the role

The hotel, part of the Accor network, is seeking a Demi Chef de Partie to support kitchen operations across breakfast, lunch and dinner services. The role involves assisting senior chefs, maintaining mise en place, and ensuring high standards of hygiene and food quality.

Key responsibilities

• Assist the Chef de Cuisine or Sous Chef, covering their duties when absent.
• Prepare and manage mise en place for all meals, store leftovers using FIFO, and coordinate with the butcher for daily meat requirements.
• Maintain a clean, sanitized work area, control waste and spoilage, and ensure proper labeling of stored food.
• Supervise, train and schedule kitchen staff, ensuring adequate coverage and adherence to SOPs.
• Support recipe development, costing, and ensure all dishes meet recipe specifications and hygiene standards.

Required profile

• Ability to work well under pressure in a fast‑paced environment.
• Team‑oriented mindset with strong collaboration skills.
• Willingness to follow hotel discipline standards and safety regulations.

Required skills

• Knowledge of kitchen hygiene and safety standards.
• Experience with mise en place preparation and inventory management.