Demi Chef De Partie

Job description / Role

Summary

Duties and responsibilities related to the Demi Chef de Partie role:

• Follow recipes and specifications to ensure consistency and quality
• Ensure that the preparation area is clean and organized
• Work efficiently to ensure dishes are ready in a timely manner
• Support the Chef de Partie in managing their section of the kitchen
• Adhere to food safety guidelines, including proper cooking temperatures and safe food handling practices

Qualifications

• Proven experience in a Demi Chef de Partie role or a Commis Chef ready to move up a level
• A candidate with excellent use of various cooking methods, ingredients, equipment and modern processes such as fermentation and sous vide
• Ability to multitask with good time management and work efficiently under pressure
• Culinary school diploma or qualification from a culinary school
• At least 2 - 3 years of experience cooking in a well-established restaurant or full-service hotel

About the Company

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.