Demi Chef de Partie

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 (HACCP).
• 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.

Requirements and Qualifications

• Diploma in Food Production, Culinary Arts, or a related discipline.
• At least two (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.
• Passion for culinary arts and staying current with food trends.
• Strong leadership and teamwork abilities.
• Good documentation and reporting skills.
• Effective communication and customer-focused mindset.

How to Apply

Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position as the subject of the email. Alternatively, you can apply through the official application portal: https://www.myjobmag.co.ke/job-application/1212619