Demi Chef de Partie – Culinary Specialist

About the role

The Demi Chef de Partie leads the preparation, cooking and presentation of dishes within a specific kitchen section. This position requires deep knowledge of the assigned cuisine, strong organisational skills and the ability to thrive under high‑pressure conditions.

Key responsibilities

• Oversee the daily operations of the assigned kitchen section, ensuring timely and high‑quality output.
• Direct cooks and kitchen staff in preparing, cooking, garnishing and plating dishes.
• Maintain strict health, safety and hygiene standards throughout the kitchen.
• Monitor the quality and quantity of raw and cooked products, conducting checks on deliveries.
• Order and requisition food and supplies to support uninterrupted service.
• Assist the sous chef and executive chef with additional duties as required.

Required profile

• Proven experience working in a hot kitchen, preferably in a steakhouse or grill environment.
• Ability to lead a team, give clear instructions and follow directives from senior chefs.
• Excellent organisational skills and attention to detail.
• Comfortable working in a fast‑paced, high‑stress setting.

Required skills

• Hot kitchen operations
• Steakhouse cooking
• Grill expertise