Demi Chef De Partie- Hot Section

As Demi Chef De Partie — Hot Section at Nemo by Swot Hospitality, you will be a hands‑on culinary professional working in a high‑energy, design‑led kitchen that serves bold Eurasian flavors against the dramatic backdrop of an underwater aquarium. You will own the hot station during service, executing dishes to exacting standards while supporting the Sous Chef and Chef de Partie in maintaining consistency, timing, and presentation. This role demands technical precision, strong timing and organization, and a collaborative spirit: you will train commis cooks, manage mise en place, and contribute to menu execution during peak covers and private events. Your work will directly shape guest impressions, so attention to detail, calm under pressure, and pride in craft are essential.

Duties and Responsibilities

• Station Execution — Prepare and cook all hot‑section dishes to recipe and plating standards during service.
• Mise en Place — Ensure your station is fully prepped, labeled, and stocked before service; maintain par levels.
• Quality Control — Check portioning, seasoning, temperature, and presentation; reject substandard product.
• Timing and Coordination — Work closely with the pass, garde manger, and expeditor to ensure synchronized course delivery.
• Team Support — Mentor and supervise commis cooks; delegate tasks and provide on‑shift coaching.
• Hygiene and Safety — Maintain a clean, organized station; follow HACCP, food safety, and allergen procedures.
• Waste Management — Minimize waste through correct portioning, FIFO rotation, and efficient prep techniques.
• Menu Development Input — Contribute ideas for specials and refinements; assist with recipe testing when requested.
• Service Recovery — Respond quickly to service issues and assist in guest recovery when required.

Requirements

• Experience — Minimum 2 years in a hot‑section role within upscale or high‑volume kitchens.
• Skills — Strong knife skills, timing, multitasking, and the ability to work under pressure.
• Knowledge — Solid understanding of cooking techniques for proteins, sauces, and hot sides; basic pastry awareness is a plus.
• Qualifications — Culinary diploma or equivalent preferred; food safety certification required.
• Personal Attributes — Detail oriented, reliable, team player, and committed to consistent quality.
• Availability — Flexible to work evenings, weekends, and public holidays.
• Language — Fluent English; additional languages are advantageous.

About Swot Hospitality and Nemo

Swot Hospitality builds design‑led, locally rooted venues that combine operational excellence with warm, memorable service. Nemo is our flagship dining concept offering Eurasian cuisine, a raw bar, and an immersive underwater aquarium setting. We prioritize sustainability, local supplier partnerships, and career development—providing structured training, cross‑property mobility, and clear leadership pathways for culinary team members who demonstrate skill and ambition.

Application Process

• How to Apply — Email your CV and a brief cover note to cvelasco@swothospitality.com. Put Demi Chef De Partie — Hot Section in the subject line and include your earliest availability.
• Selection Steps — Screening call; kitchen interview with practical cooking assessment or trial shift; reference checks; formal offer and onboarding with a 90‑day development plan.
• What to Include — Recent CV, two professional references, and copies of any culinary or food safety certifications.
• Timeline — Typical process duration is 3–6 weeks depending on role and candidate availability.