Demi Chef de Partie – Brasero

About the role

The Demi Chef de Partie – Brasero will work in the hotel kitchen to prepare and present high‑quality meals, supporting the culinary team during busy periods. This full‑time position requires strict adherence to food safety, portion control and presentation standards.

Key responsibilities

• Prepare special meals and substitute items, ensuring correct portioning, arrangement and garnish.
• Regulate temperature of ovens, broilers, grills and roasters while monitoring food quality and quantity.
• Pull frozen items to thaw, maintain food logs and inform the Chef of excess items for daily specials.
• Communicate menu specials and out‑of‑stock items to Food & Beverage service staff.
• Assist in hiring, training, scheduling and coaching team members as needed.

Required profile

• Technical or vocational culinary education.
• Minimum 3 years of relevant kitchen experience.
• No supervisory experience required.

Required skills

• Food preparation and cooking according to recipes and quality standards.
• Temperature regulation of ovens, broilers, grills and roasters.
• Ability to maintain food logs and ensure proper portioning and garnish.