Demi Chef de Partie

Maintain high standards of food preparation and presentation in accordance with hotel policy and departmental manuals. Ensure strict adherence to hygiene, safety, and HACCP regulations while coordinating with colleagues for efficient kitchen operations.

Requires a diploma or degree in vocational hospitality and 3-4 years of experience in 4-5 star hotels. Candidates must be able to follow standard recipes and maintain professional appearance and hygiene standards.