Demi Chef de Partie

Demi Chef de Partie Role overview

Join Creneau Hospitality as a Demi Chef de Partie and play a key role in delivering consistent, high-quality dishes across service periods. You will support the Chef de Partie in food preparation, station management, and maintaining kitchen standards in a busy, fast-paced environment. This is a hands-on role for a motivated cook ready to develop culinary skills and grow within our brigade.

Key responsibilities

• Prepare and cook menu items to specification, ensuring consistency and presentation standards.
• Run a station during service, managing timing, portioning, and plating.
• Support mise en place by preparing ingredients, sauces, and garnishes ahead of service.
• Maintain kitchen hygiene and follow food safety procedures, including correct storage and labeling.
• Assist with stock control and receiving deliveries, checking quality and rotation.
• Collaborate with team to manage service flow, communicate orders, and support junior kitchen staff.
• Contribute to menu development by suggesting improvements and testing new dishes when required.

Requirements

• Experience: 1–3 years in a professional kitchen, preferably in a similar role or as commis chef.
• Skills: solid knife skills, good understanding of cooking techniques, and ability to work under pressure.
• Attributes: reliable, organized, detail-oriented, and a strong team player.
• Qualifications: food safety certification preferred.
• Availability: flexible to work shifts, evenings, weekends, and public holidays; immediate start preferred.
• Languages: English required; Arabic or other languages are an advantage.

What we offer

• Competitive salary and performance incentives
• Clear progression path within Creneau Hospitality culinary teams
• Structured training and development opportunities
• Staff meals and employee discounts
• Supportive kitchen culture with regular recognition

How to apply

Send your CV and a brief cover note to info@creneauhospitality.com with the subject line Application — Demi Chef de Partie. Include your earliest start date and one example of a dish or technique you excel at.