Demi Chef de Partie - Culinary Operations

Key Responsibilities

* Execute daily food preparation and cooking tasks as directed by supervisors
* Coordinate with the Sous Chef and supervise junior kitchen staff and commis
* Monitor and ensure the quality, presentation, and consistency of food items
* Check and control food stock levels and raw material quality
* Uphold all hygiene, safety, and sanitation standards throughout food handling and storage
* Assist in training junior team members and guiding them in food preparation methods
* Maintain full knowledge of menu items, recipes, and presentation standards
* Contribute to cost control by minimizing food waste and optimizing production efficiency
* Ensure high levels of guest satisfaction through exceptional food quality and presentation

Candidate Requirements

* Minimum 2 years of professional cooking experience in a hotel or upscale dining environment
* Strong leadership and team supervision abilities
* Fluent in English with strong communication skills
* Well-organized, able to handle fast-paced kitchen environments
* In-depth knowledge of kitchen operations, food safety, and culinary techniques
* A passion for culinary excellence and a commitment to consistency

Why Join Us

* Be part of a historic landmark with global recognition
* Work in a unique floating hotel setting with luxury dining operations
* Enjoy a supportive team culture with opportunities for growth and learning
* Contribute to a world-class guest experience in a premium hospitality environment