Demi Chef de Partie – Cafeteria

About the role

The Demi Chef de Partie will support the cafeteria kitchen team in delivering high‑quality meals and specials for guests. This full‑time, on‑site position involves preparing both hot and cold dishes while maintaining strict food safety and presentation standards.

Key responsibilities

• Prepare and cook menu items according to recipes, quality and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and monitor cooking processes.
• Pull frozen items for thawing, portion, arrange and garnish dishes, and maintain food logs.
• Communicate with the Chef about excess inventory for daily specials and inform service staff of menu changes.
• Assist in hiring, training, scheduling and coaching kitchen staff as needed.
• Follow all safety, security and company policies, reporting any hazards or incidents.

Required profile

• Technical, trade or vocational school degree related to culinary arts.
• Minimum of 3 years of relevant kitchen experience, preferably in a cafeteria or hotel setting.
• No supervisory experience required.

Required skills

• Operating ovens, broilers, grills and roasters safely and efficiently.
• Food preparation, including cold‑food plating and portion control.
• Maintaining food safety standards and accurate food logs.