Demi Chef de Partie

Key Responsibilities

• Assist the Sous Chef and Deputy Executive Chef in the day-to-day operation of the Four Peaks kitchen.
• Prepare mise en place for lunch and dinner service, ensuring ingredients are properly stored, labeled, and rotated.
• Cook and plate dishes to the restaurant’s standard, with strong attention to detail, consistency, portion control, and presentation expected in a fine dining setting.
• Maintain cleanliness, hygiene, and food safety standards at all times, including HACCP procedures, temperature control, and section cleaning.
• Work closely with senior chefs and fellow kitchen team members to ensure smooth and timely service.
• Assist with daily prep, stock control, and minimizing wastage.
• Follow recipes, service briefings, and instructions accurately, while maintaining discipline and teamwork during busy periods.
• Support special menus, promotions, set menus, and function requirements when required.

Candidate Profile

• 1 to 3 years of experience in a quality restaurant, hotel, club, or fine dining kitchen preferred.
• Experience in Mediterranean, Western, or fine dining cuisine is an advantage.
• Good basic cooking skills, sound kitchen discipline, and genuine interest in modern plating and quality ingredients.
• Positive attitude, humble approach, and strong willingness to learn from senior chefs.
• Able to work efficiently under pressure and maintain standards during busy service.
• Good personal hygiene, punctuality, and teamwork are essential.

Demi Chef de Partie – Four Peaks Fine Dining (Split Shift)

Aberdeen Boat Club is seeking a talented and motivated Demi Chef de Partie to join the kitchen team at Four Peaks, the Club’s Mediterranean fine dining restaurant. This role is intended for a chef who is serious about quality, eager to grow in a disciplined fine dining environment, and ready to assist the Sous Chef and Deputy Executive Chef in daily operations.

Position Summary

The Demi Chef de Partie will assist the Sous Chef and Deputy Executive Chef in the preparation, cooking, and presentation of dishes for lunch and dinner services at Four Peaks. The role suits a chef with solid basic training, strong work ethic, good attention to detail, and the ambition to develop further in an upscale restaurant environment.

Working Pattern

• Full-time, split shift position.
• Required to work both lunch and dinner service according to roster.
• Required to work weekends and public holidays based on operational needs.

Reporting Line

• Assists the Sous Chef and Deputy Executive Chef and works closely with the senior kitchen team.