Job Description
Now Hiring
Demi Chef de Partie
Join Cinnamon Hotels & Resorts, Sri Lanka’s largest hotel chain, with a portfolio of 17 hotels and resorts in Sri Lanka and the Maldives, including the iconic US$1.4 billion Cinnamon Life at City of Dreams Sri Lanka. As a member of John Keells Holdings PLC, one of Sri Lanka’s largest listed conglomerates, we offer inspiring career opportunities.
Role Overview
As a Demi Chef de Partie at Cinnamon Hakuraa Huraa Maldives, you will support the Chef de Partie and the culinary team in ensuring the smooth and efficient operation of the assigned kitchen section. You will assist with food preparation and service while maintaining high standards of food quality, presentation, hygiene, safety, and cleanliness across the kitchen.
Your responsibilities will include:
- Assist the Chef de Partie in the overall operation and smooth running of the assigned kitchen section. Take responsibility for the kitchen section and oversee daily operations in the absence of the Chef de Partie, as assigned.
- Assist the Executive Chef, Sous Chef, and Chef de Partie in supervising kitchen operations and maintaining quality standards. Supervise and coordinate activities at the hot range and ensure food is prepared according to established recipes and standards.
- Ensure high standards of food quality, taste, portioning, and presentation are consistently maintained. Ensure all food items displayed on the buffet are fresh, attractive, properly presented, and adequately replenished.
- Maintain high standards of cleanliness, sanitation, food hygiene, and personal hygiene throughout all kitchen areas. Inspect kitchen areas, cold rooms, equipment, and storage areas to ensure they are clean, safe, and well maintained.
- Ensure all food handlers follow established food safety, health, hygiene, and sanitation procedures. Assist in maintaining adequate stock levels of food and kitchen supplies to support smooth daily operations.
- Monitor food storage and ensure proper handling, labelling, rotation, and storage of food items. Assist in controlling food costs by minimising wastage and promoting efficient use of resources.
- Ensure all necessary fire safety and first-aid measures are in place and followed by kitchen employees. Assist in training and guiding new kitchen employees on operational procedures, hygiene, safety, and kitchen standards. Assist the Executive Chef and Sous Chef with staff rosters and monitor employee attendance when required.
- Support the kitchen team in maintaining a safe, organised, and efficient working environment. Perform any other duties assigned by the Executive Chef, Sous Chef, or Chef de Partie in line with operational requirements.
Qualifications
- Previous experience as a Demi Chef de Partie, Commis, or in a similar culinary role within a hotel or resort environment.
- Good knowledge of food preparation, cooking techniques, and kitchen operations.
- Sound knowledge of food hygiene, sanitation, health, and safety standards.
To apply, please click the Apply button.
