Demi Chef de Partie

Role Overview

Demi Chef de Partie at IHG Hotels and Resorts. The role supports kitchen operations during the night shift, ensuring timely preparation and presentation of high-quality à la carte dishes in accordance with hotel standards.

Role Purpose

Support the smooth operation of the kitchen during night shift by preparing and presenting high-quality à la carte menu items, maintaining food quality and hygiene standards, and managing night-time kitchen operations efficiently while ensuring guest satisfaction.

Key Responsibilities

Food Preparation & Service

• Prepare, cook, and present à la carte menu items according to established recipes and presentation standards.
• Ensure all dishes are prepared and served within agreed service times during night operations.
• Monitor food quality, taste, texture, and presentation before service.
• Ensure proper mise en place is prepared and maintained throughout the shift.
• Support room service and late-night dining requirements as per hotel standards.

Kitchen Operations & Section Management

• Assist the Chef de Partie in organizing and supervising the assigned kitchen section.
• Take responsibility for the assigned kitchen section during the night shift in the absence of senior chefs.
• Coordinate with Front Office, Room Service, and Food & Beverage teams to ensure seamless guest service.
• Promote teamwork and effective communication within the kitchen brigade.
• Support colleagues during busy service periods to ensure guest satisfaction.

Food Safety, Hygiene & Compliance

• Maintain strict compliance with HACCP, food safety, and sanitation standards.
• Ensure cleanliness and organization of workstations, equipment, and storage areas.
• Follow all health, safety, and fire regulations established by the hotel.
• Conduct regular checks on food storage temperatures and equipment functionality.

Inventory & Stock Management

• Minimize food wastage through proper portion control and stock management.
• Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.
• Assist in receiving, storing, and rotating food products according to FIFO procedures.

Training & Development

• Assist in training and guiding Commis Chefs and kitchen attendants during night operations.

Qualifications & Experience

• Diploma or certification in Culinary Arts or related field.
• Minimum 2–3 years of culinary experience in a hotel or upscale restaurant environment.
• Previous experience in à la carte kitchen operations preferred.
• Experience working night shifts is an advantage.

Skills & Competencies

• Good knowledge of international cuisine, food safety, and kitchen procedures.

Additional Information

• Competitive salary.
• Full uniform provided.
• Impressive room discounts.
• Comprehensive training.
• Inclusive workplace culture that celebrates differences.
• Well-being framework supporting health, lifestyle, and workplace well-being.
• Equal employment opportunities without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.