A Demi Chef de Partie is a mid-level culinary position within a kitchen brigade, responsible for preparing and cooking food in a specific section, assisting senior chefs, and ensuring adherence to health, safety, and quality standards. They are crucial for the smooth operation of the kitchen, managing a station, and potentially overseeing more junior staff like commis chefs.

Responsibilities: • Assist in preparing and presenting savory dishes with precision. • Maintain high hygiene and food safety standards. • Support Chef de Partie in daily kitchen operations. • Ensure quality control and portion consistency. Requirements: • Minimum 2 years of experience in a similar role. • Strong knowledge of savory cooking techniques. • Ability to work under pressure and in a team. • Passion for food and presentation.

Interested candidates can send their CV to nemer_sassine@hotmail.com