Demi Chef de Partie

Prepare and cook high-quality dishes according to hotel standards and recipes.

Assist the Chef de Partie in managing daily kitchen operations within the assigned section.

Supervise and train Commis Chefs to ensure consistent quality and performance.

Ensure mise en place is completed accurately and on time for service.

Maintain cleanliness, order, and food safety within the workstation at all times.

Control food portions, minimize waste, and follow proper storage procedures.

Ensure compliance with HACCP and the hotel s hygiene and safety regulations.

Communicate effectively with team members and other departments to ensure smooth service.

Contribute ideas for menu development and presentation enhancements.

Diploma or certificate in Culinary Arts or related field.

Strong knowledge of international cuisine, food preparation techniques, and kitchen operations.

Excellent organizational and multitasking skills.

High attention to detail and commitment to maintaining quality standards.

Ability to work under pressure in a fast-paced environment.

Good communication and teamwork skills.

Proficiency in English (Arabic and/or French are an asset).