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Demi Chef de Partie

Kofisi
Full-time
On-site
Nairobi, Nairobi City, Kenya

JOB PURPOSE


The Demi Chef de Partie plays a key supporting role in the kitchen by assisting the Chef de Partie and Head Chef in preparing, cooking, and presenting high-quality dishes in a timely and consistent manner. This role is ideal for a capable and experienced Commis Chef ready to take the next step in their culinary career. The position requires hands-on skills, a high level of discipline, and the ability to take ownership of a specific kitchen section to support daily operations and ensure smooth service during high-pressure periods.

OVERALL DUTIES AND RESPONSIBILITIES

 

Food Preparation & Production

  • Take ownership of a specific section (e.g, saucier, entremetier, pastry, or garde manger) and ensure all mise en place is prepared to the highest standard.
  • Execute recipes accurately, ensuring consistency in taste, texture, and presentation.
  • Assist in hot and cold food production for a la carte, buffet, and plated services.
  • Maintain portion control and monitor food quality to meet internal and customer standards.

Kitchen Operations

  • Ensure cleanliness, order, and hygiene of the assigned station always. 
  • Follow HACCP guidelines and kitchen safety standards during all food preparation and storage.
  • Support smooth kitchen workflow during peak service hours by staying organized and responsive.
  • Assist in stock control, stock rotation, and inventory checks as required.

Event & Function Support

  • Contribute to the preparation and execution of large-scale functions (up to 300 pax).
  • Support special event menus by following briefed plating styles and dietary requirements.

Teamwork & Communication

  • Collaborate effectively with other chefs and kitchen staff to meet service targets.
  • Communicates kitchen needs, issues, or concerns promptly to the Chef de Partie or Head Chef.
  • Mentor junior staff where necessary and uphold a positive team spirit.

Continuous Improvement

  • Accept feedback and actively participate in training to develop new culinary skills.
  • Propose ideas to minimize waste and improve kitchen efficiency.


Requirements

●        Education and Certification

o   Diploma or Certificate in Culinary Arts from a recognized institution

o   HACCP certification or equivalent in food safety and hygiene

o   Basic knowledge of First Aid and Fire Safety is an added advantage

 

●        Professional Experience

o   3–4 years in a professional kitchen (a la carte restaurant or hotel)

o   At least 1 year in a similar role or a strong Commis ready to step up

o   Experience with large-scale functions (up to 300 pax)

o   Comfortable with high-volume prep, mise en place, and pressure service

 

●        Core Competencies

o   Skilled in at least one section: saucier, entremetier, pastry, or garde manger

o   Strong mise en place and station management

o   Precise execution of recipes and plating

o   Solid knife skills, portion control, and cooking techniques

o   Experience with buffets, plated service, and set event menus

o   Understanding of kitchen workflow during peak periods

o   Familiar with stock rotation, inventory, and minimizing wastage

o   Competent in both hot and cold kitchen production

 
●        ​Personal Traits
    • Responsible, reliable and able to work independently
    • Communicates effectively and collaborates with the team
    • High attention to detail and commitment to food quality
    • Remains calm and adaptable under pressure
    • Receptive to feedback and continuous improvement




Apply now
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