Demi-Chef de Partie – Hotel Kitchen

About the role

The Demi-Chef de Partie supports the kitchen team in preparing special meals, cold dishes and daily specials at the Rabat Marriott Hotel. The role ensures food quality, proper portioning, and adherence to recipes and presentation standards while maintaining a safe and organized work environment.

Key responsibilities

• Prepare and cook food according to recipes, quality, and presentation standards.
• Regulate temperature of ovens, broilers, grills and roasters and monitor food logs.
• Pull frozen items for thawing, ensure proper portioning, arrangement and garnish.
• Communicate assistance needs during busy periods and inform chefs of excess or out‑of‑stock items.
• Maintain hygiene, safety and security policies, report maintenance needs and accidents.

Required profile

• Technical, trade or vocational school degree.
• Minimum 3 years of related kitchen experience.
• No supervisory experience required.
• Ability to stand, walk, lift up to 25 lb and perform physical tasks.

Required skills

• Operation of kitchen equipment such as ovens, broilers, grills and roasters.
• Cold‑food preparation and food‑garnish techniques.