Background

Emerge Egress Consulting is a Management and Training Consulting established in 2017 (herein referred as EEC). EEC specializes in offering tailored and proficient HR Management training and team building services. We examine issues of concern in depth and we have specialized in training which looks at the demand for potential success of Government, Local ...

Role Objective

Our client, a well-established hotel, is looking to hire a Demi Chef de Partie to strengthen their kitchen team. This role involves supporting daily kitchen operations by preparing quality dishes while ensuring adherence to food safety, hygiene, and presentation standards.

Core Duties and Responsibilities

• Prepare and cook menu items within the assigned kitchen section
• Ensure consistency in food quality, taste, and portioning in line with set recipes
• Support the chef in coordinating section activities during service
• Take charge of the section when required in the absence of the Chef de Partie
• Ensure all dishes meet the required presentation and quality standards before service
• Keep the workstation clean, organized, and compliant with hygiene regulations
• Observe and implement all food safety standards and procedures
• Assist in stock control, including monitoring and replenishing ingredients
• Ensure proper storage and handling of food items to minimize waste
• Mentor and assist junior kitchen staff, including Commis Chefs
• Perform effectively in a fast-paced, high-pressure kitchen environment
• Participate in daily food preparation (mise en place)
• Handle kitchen equipment responsibly and report any faults
• Continuously build culinary knowledge and skills
• Undertake any additional duties as assigned by management

Job Specifications and Qualifications

• Diploma in Food Production, Culinary Arts, or a related discipline
• At least three (2) years of relevant experience in a similar role
• Experience in a high-volume or business hotel setting is an added advantage
• Familiarity with HACCP standards and practices

Key Competencies

• Passion for culinary arts and staying current with food trends
• Strong leadership and teamwork abilities in a fast-paced environment
• Good documentation and reporting skills (e.g., orders, menus, checklists)
• Effective communication skills
• Customer-focused mindset
• Strong attention to detail and active listening skills

• Prepare and cook menu items within the assigned kitchen section
• Ensure consistency in food quality, taste, and portioning in line with set recipes
• Support the chef in coordinating section activities during service
• Take charge of the section when required in the absence of the Chef de Partie
• Ensure all dishes meet the required presentation and quality standards before service
• Keep the workstation clean, organized, and compliant with hygiene regulations
• Observe and implement all food safety standards and procedures
• Assist in stock control, including monitoring and replenishing ingredients
• Ensure proper storage and handling of food items to minimize waste
• Mentor and assist junior kitchen staff, including Commis Chefs
• Perform effectively in a fast-paced, high-pressure kitchen environment
• Participate in daily food preparation (mise en place)
• Handle kitchen equipment responsibly and report any faults
• Continuously build culinary knowledge and skills
• Undertake any additional duties as assigned by management

• Passion for culinary arts and staying current with food trends
• Strong leadership and teamwork abilities in a fast-paced environment
• Good documentation and reporting skills (e.g., orders, menus, checklists)
• Effective communication skills
• Customer-focused mindset
• Strong attention to detail and active listening skills

• Diploma in Food Production, Culinary Arts, or a related discipline
• At least three (2) years of relevant experience in a similar role
• Experience in a high-volume or business hotel setting is an added advantage
• Familiarity with HACCP standards and practices