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Demi Chef de Partie
PositionDemi Chef de Partie
DepartmentHotel Department, Culinary
RankPetty Officer
Reports to2nd Executive Chef or Sous Chef
Sub ordinatesAll empl. assigned to the partie
CabinPrivate Facilities


  • graduate of SVH, MHS, or
  • Proven professional experience in the hospitality industry
  • Able to lead, oversee and control the designed Partie.
  • Excellent cooking skills
  • Professional appearance and good social skills
  • Excellent command of English language
  • Team player
  • Ambitious, flexible, perseverance
  • Ability to work under pressure
  • Positive attitude, open minded
  • Personality
Job description

Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the partie assigned. He/she should have at least two years full-time experience in a five star establishment catering to an international clientele.


Major responsibilities are:

  • Directing, supervising and assisting in the preparation of all food in the assigned partie
  • Implementing and executing food handling and cleaning procedures in accordance with USPH standards
  • Quality, quantity, attractiveness and correctness of all food items served from the partie as per company's standard recipes
  • Directs, supervises, assists and trains all employees assigned to the partie

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