Demi Chef de Partie

Role Overview

As a kitchen section supervisor, you will coordinate daily preparation and service, keep food production consistent with the outlet’s recipes and standards, and guide the staff working in your section. Your attention to stock rotation, food safety, cleanliness and waste helps the kitchen serve guests reliably while making responsible use of ingredients and equipment.

Key Responsibilities

• Prepare and organise mise en place for breakfast, lunch and dinner, and confirm the section is ready before service begins.
• Check refrigerated stock, identify items needed for the day, coordinate meat requirements with the butcher and pass requisition information to the chef.
• Assess prepared food from an earlier setup before reuse, and store suitable leftovers promptly using FIFO rotation and clear production-date labels.
• Cook and plate dishes to order, following approved recipes, technical specifications, photographs and presentation standards.
• Support the Chef de Cuisine or Sous Chef with recipe development, production planning and dish costing; keep records accurate and current when assigned.
• Monitor ingredient use and preparation levels to limit waste and spoilage, and promptly raise product or process concerns with the chef.
• Assign and check daily tasks, coach and train kitchen team members, and help maintain appropriate staffing coverage and compliance with kitchen procedures.
• Keep work areas, equipment and the wider kitchen clean and sanitised; report equipment faults and address or report safety hazards.
• Provide cover for the Chef de Cuisine or Sous Chef when required, assist cooks in other outlets when directed, and carry out other related duties assigned by management.

Requirements & Qualifications

• Ability to work effectively under pressure in a fast-paced kitchen.
• Ability to cooperate closely with colleagues and contribute as part of a kitchen team.
• Commitment to food hygiene, safe food handling, personal grooming and workplace cleanliness.
• Willingness to follow applicable occupational safety requirements, local health and safety codes, and the employer’s kitchen and security procedures.
• Willingness to participate in training and follow established recipes, production standards and section procedures.
• No specific education, culinary qualification or minimum years of experience are stated in the source information.