Emerge Egress Consulting is a Management and Training Consulting established in 2017 (herein referred as EEC). EEC specializes in offering tailored and proficient HR Management training and team building services. We examine issues of concern in depth and we have specialized in training which looks at the demand for potential success of Government, Local Government, Religious Bodies, Private Organizations, NGO’s, Voluntary Organizations and Community Organizations as well as the Private Sector.Role Objective Our client, a well-established hotel, is looking to hire a Demi Chef de Partie to strengthen their kitchen team. This role involves supporting daily kitchen operations by preparing quality dishes while ensuring adherence to food safety, hygiene, and presentation standards. Core Duties and Responsibilities Prepare and cook menu items within the assigned kitchen section  Ensure consistency in food quality, taste, and portioning in line with set recipes  Support the chef in coordinating section activities during service  Take charge of the section when required in the absence of the Chef de Partie  Ensure all dishes meet the required presentation and quality standards before service  Keep the workstation clean, organized, and compliant with hygiene regulations  Observe and implement all food safety standards and procedures  Assist in stock control, including monitoring and replenishing ingredients  Ensure proper storage and handling of food items to minimize waste  Mentor and assist junior kitchen staff, including Commis Chefs  Perform effectively in a fast-paced, high-pressure kitchen environment  Participate in daily food preparation (mise en place)  Handle kitchen equipment responsibly and report any faults  Continuously build culinary knowledge and skills  Undertake any additional duties as assigned by management Job Specifications and Qualifications Diploma in Food Production, Culinary Arts, or a related discipline  At least three (2) years of relevant experience in a similar role  Experience in a high-volume or business hotel setting is an added advantage  Familiarity with HACCP standards and practices     Key Competencies Passion for culinary arts and staying current with food trends  Strong leadership and teamwork abilities in a fast-paced environment  Good documentation and reporting skills (e.g., orders, menus, checklists)  Effective communication skills  Customer-focused mindset  Strong attention to detail and active listening skills