Demi Chef de Partie: Elevate Kitchen Prep & Service

IHG Hotels & Resorts; Kuwait City; On-site; KWD 7,000 - 11,000; Full time

Job summary

IHG Hotels & Resorts in Kuwait City, KU, KW is seeking a Demi Chef de Partie to support the Chef de Partie in preparing, cooking, and presenting dishes according to hotel standards and recipes. This full-time, on-site position emphasizes mise en place, fresh ingredients, strict hygiene, and teamwork to ensure consistent quality.

The role involves maintaining high standards of taste and presentation, following portion control, and assisting in training Commis Chefs while contributing to menu

Qualifications

• Proficient in mise en place and kitchen prep.
• Ability to communicate effectively with kitchen and service staff.
• Strong understanding of food safety and hygiene regulations.
• Contribute to dish presentation and quality control.

Responsibilities

• Assist the Chef de Partie in preparing, cooking, and presenting dishes to hotel standards and recipes.
• Ensure ingredients are fresh, properly stored, and prepared before service.
• Maintain high standards of food quality, taste, and presentation at all times.
• Follow portion control and minimize waste.
• Support smooth kitchen operations during service.
• Keep kitchen and workstations clean, sanitized and organized.
• Communicate effectively with kitchen team and service staff.
• Assist in training Commis Chefs when required.
• Report maintenance or equipment issues to the Chef de Partie or Sous Chef.
• Participate in menu planning, stock control and inventory when needed.

Skills

Mise en place

Team communication

Food safety awareness

Food presentation

Job description

IHG Hotels & Resorts in Kuwait City, KU, KW is seeking a Demi Chef de Partie to support the Chef de Partie in preparing, cooking, and presenting dishes according to hotel standards and recipes. This full-time, on-site position emphasizes mise en place, fresh ingredients, strict hygiene, and teamwork to ensure consistent quality.

The role involves maintaining high standards of taste and presentation, following portion control, and assisting in training Commis Chefs while contributing to menu