Demi Chef

About the role

A kitchen role supporting the Chef de Partie in running specific kitchen stations such as the hot kitchen, pastry, or cold section, with responsibility for food preparation, mise en place, kitchen hygiene, inventory control, and guidance of junior kitchen helpers.

Key responsibilities

• Cook and prepare dishes following standard hotel recipes, portion controls, and presentation guidelines
• Help the Chef de Partie run a specific kitchen station like the hot kitchen, pastry, or cold section
• Gather and prep all raw ingredients, tools, and equipment needed before service starts
• Clean and sanitize work areas, maintain food safety rules, and ensure correct food labelling and storage
• Check stock levels, track food waste, and report shortages to senior kitchen staff
• Support and guide junior kitchen helpers or commis chefs on daily tasks

About you

• 1 to 2 years of professional cooking experience in a hotel or restaurant kitchen
• A basic certificate, diploma, or degree in culinary arts or food production is preferred
• Good cooking techniques and knowledge of kitchen safety and hygiene such as HACCP rules
• Time management skills
• Ability to stand for long hours and work well under pressure during busy service hours