Job Description
As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you would like to embrace a wider world of experiences and opportunities, we would like to welcome you to the world’s most international luxury hotel brand. WHAT IS the job?Since the demi chef is responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole. Being organized and able to work in fast-paced, high-pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area -- such as the potager, saucier, vegetable cook or pastry chef.
The demi chef -- more formally known as the chef de partie -- is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. When hiring a demi chef, you are hiring someone to be the kitchen’s third in command; therefore, they need to be trustworthy, experienced and management material.
YOU’RE day-to-day
A demi chef relays orders to his station cooks
- A demi chef relays orders to his station cooks
- Ensures each menu item his station is responsible for is prepared on time.
- He oversees all preparation, cooking and presentation for plates.
- He may be required to assist with cooking, preparation and plating when station chefs are absent.
- Your kitchen’s demi chef also ensures that all health and food safety standards are practiced
- He helps troubleshoot any kitchen issues that may arise.
- The demi chef -- more formally known as the chef de partie
- He is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production.
- While smaller kitchens can use the chef de partie as a station cook himself,
- Most commercial kitchens use the chef de partie as a station manager. When hiring a demi chef, you are hiring someone to be the kitchen’s third in command;
- Therefore, they need to be trustworthy, experienced and management material.
What we need from youSome college and/or advanced training in kitchen plus 5 years of related experience, including supervisory experience, or an equivalent combination of education and experience. Bachelor’s degree / higher education qualification, culinary arts, or related field preferred. Must speak local language. food service permit or valid health/food handler card, as required by local law.
