Demi Chef de Partie - Moroccan Cuisine

Key Responsibilities

• Ability to prepare and present Moroccan dishes according to traditional recipes and presentation standards.
• Understanding of Moroccan cooking techniques, including slow-cooking, braising, grilling, and clay-pot cooking.
• Support the Chef de Partie in the daily operation of the assigned kitchen section.
• Supervise and guide Commis Chefs and Kitchen Helpers during food preparation and service.
• Ensure mise en place is prepared and available for all service periods.
• Monitor food quality, consistency, and presentation before service.
• Maintain compliance with HACCP, food safety, and hygiene standards.
• Control food costs through proper portioning and minimization of wastage.
• Ensure proper storage, labeling, and stock rotation (FIFO).
• Assist with inventory counts and stock requisitions.
• Train and develop junior team members.
• Ensure all kitchen equipment is operated safely and maintained properly.
• Support special events, banquets, and buffet operations as required.

• Culinary degree or diploma from a recognized institution
• Minimum of 2 years of experience as a Demi Chef de Partie or in a similar role
• Excellent culinary skills and proficiency in various food preparation techniques
• Proficient in operating standard kitchen equipment
• Strong understanding of food safety and hygiene practices
• Ability to work effectively in a fast-paced, team-oriented environment
• Excellent time management and organizational skills
• Creativity and passion for culinary arts
• Flexibility to work various shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift heavy items when necessary
• Experience working with Moroccan chefs or in authentic Moroccan restaurants is highly desirable.