Demi Chef de Partie – Fine-Dining Prep & Quality Control

ZS Hospitality Management Limited; Hong Kong; On-site; HKD 167,000 - 257,000; Full time

Benefits offered by this job

8 days off per month

Duty meals

Medical insurance

Statutory holidays

Discretionary bonus

Excellent working environment

Employee dining discount

Job summary

ZS Hospitality Management Limited in Hong Kong is seeking a Chef de Partie or Demi Chef to manage daily kitchen operations at a fine-dining establishment. You will ensure that dishes are prepared to correct recipes and maintain high quality.

The role requires at least 1 year in a kitchen, with preference for fine-dining experience and knowledge of Western and Korean cuisines. Strong communication in English and teamwork are essential; demi chef level considered with more experience.

Qualifications

• At least 1 year working experience in Kitchen as Chef or related Food and Beverage industry.
• Experience in fine-dining restaurants is preferred.
• Familiar and knowledgeable in Western and Korean cuisine will be an advantage.
• Good communication skill and be able to communicate effectively with team members.
• Good command of spoken English.

Responsibilities

• Responsible for kitchen daily operation at fine-dining establishment
• Ensure that the preparation and quality of food provided are consistently maintained
• Prepare ingredients and dishes to ensure they are prepared to the correct recipes and quality
• Ensure that the ingredients are fresh and have sufficient inventory
• Ensure all kitchen areas are maintained in compliance with HACCP and Safety & Environmental regulations
• Perform duties set aside by the HeadChef

Skills

Team communication

English proficiency

Culinary knowledge

Food safety HACCP

Job description

ZS Hospitality Management Limited in Hong Kong is seeking a Chef de Partie or Demi Chef to manage daily kitchen operations at a fine-dining establishment. You will ensure that dishes are prepared to correct recipes and maintain high quality.

The role requires at least 1 year in a kitchen, with preference for fine-dining experience and knowledge of Western and Korean cuisines. Strong communication in English and teamwork are essential; demi chef level considered with more experience.