Demi Chef De Partie – Persian Cuisine

About the role

The Demi Chef De Partie is a mid‑level kitchen position supporting the Chef de Partie in the Persian cuisine section of a five‑star hotel. The role involves preparing, cooking and presenting high‑quality dishes while supervising junior staff and upholding hygiene and safety standards.

Key responsibilities

• Assist the Chef de Partie in preparing, cooking and presenting dishes for the Persian cuisine section, ensuring consistency in taste, portion and presentation.
• Supervise and guide junior kitchen staff (Commis I & II), allocate tasks and monitor workflow to maintain efficiency.
• Maintain hygiene, food safety and sanitation standards, conduct regular station checks and follow fire‑safety procedures.
• Support inventory control by monitoring stock levels, minimizing waste through proper portioning and reporting shortages.

Required profile

• Culinary degree or diploma from a recognized institute (preferred).
• 3–5 years of kitchen experience, with at least 1 year in a supervisory or Demi Chef de Partie role.
• Experience in hotel kitchens, fine‑dining or large‑scale catering is an advantage.
• Fluent English (spoken & written); additional languages a plus.
• Ability to work under pressure, flexible to work shifts, weekends and public holidays.

Required skills

• Proficiency in cooking techniques specific to Persian cuisine.
• Strong knowledge of food safety, hygiene standards and kitchen sanitation.
• Inventory control, portion management and cost‑control practices.

What we offer

• Competitive salary with full uniform and impressive room discounts.
• Extensive training programmes and career development opportunities.
• Inclusive culture promoting well‑being, diversity and work‑life balance.