Demi Chef de Partie

Q HOTEL Dhaka is seeking skilled and motivated Demi Chefs de Partie to support the Chef de Partie in the daily operation of an assigned kitchen section. You will prepare high-quality food, assist in supervising junior staff, and help maintain the consistent standards expected in a five-star hotel kitchen.

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare and cook food according to approved recipes, menus and hotel standards.
• Complete all required mise en place before each service period.
• Ensure food is prepared according to required quality, portion and presentation standards.
• Assist with the preparation of ingredients, sauces, garnishes and other food items.
• Ensure timely preparation and delivery of food during service.
• Follow instructions from the Chef de Partie and Sous Chef.
• Assist in supervising and guiding Commis Chefs and kitchen assistants when required.
• Check the quality and freshness of ingredients before use.
• Ensure proper handling, storage and labeling of food products.
• Follow FIFO principles and assist in minimizing food wastage.
• Maintain appropriate portion control.
• Coordinate with other kitchen sections to ensure smooth service.
• Assist with banquet, buffet, à la carte, room service and special-event food production.
• Communicate special orders, VIP requirements and dietary requests to the Chef de Partie.
• Ensure guest allergies and special dietary requirements are handled according to hotel procedures.
• Maintain cleanliness and organization of the assigned workstation.
• Clean and sanitize work surfaces, utensils and kitchen equipment throughout the shift.
• Ensure food is stored correctly after preparation and service.
• Monitor stock levels and report shortages to the Chef de Partie.
• Assist with daily food requisitions and stock checks.
• Use kitchen equipment safely and correctly.
• Report damaged or malfunctioning equipment immediately.
• Follow HACCP, food safety, hygiene and sanitation standards at all times.
• Monitor food temperatures and safe food-handling procedures where required.
• Prevent cross-contamination through proper food preparation and storage.
• Assist with kitchen opening, closing and cleaning procedures.
• Maintain proper personal grooming and hygiene standards.
• Attend kitchen briefings, training sessions and departmental meetings.