The Demi-Chef de Partie supports the daily operation of the kitchen by preparing and presenting high-quality food in line with Staybridge Suites and IHG standards. The role assists the Chef de Partie and Sous Chef in maintaining consistent food quality, hygiene, safety, and efficient kitchen operations.
Key responsibilities include preparing and cooking menu items according to recipes and standards, organizing the assigned kitchen section, ensuring proper food storage and rotation, maintaining high standards of cleanliness and food safety, minimizing food waste, supporting stock control, and assisting other kitchen team members during service.
Candidates should have a diploma or vocational qualification in Culinary Arts, Hospitality, or a related field, with previous experience in a professional hotel or restaurant kitchen. Strong knowledge of food preparation, hygiene standards, teamwork, and the ability to work effectively during busy service periods are required.
