Demi Chef de Partie

THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas.
It is a private membership club built on foundations of discretion, revelry, culture, and inclusion.
**DEMI CHEF DE PARTIE**:
Job purpose
The Demi Chef de Partie assists in the preparation and cooking of dishes within a specific section or station of the kitchen in the exclusive member club. They work under the supervision of the leadership team and more senior chefs, contributing to the efficient operation of the kitchen and the delivery of high-quality dining experiences to club members and guests.
**Main Activities and Responsibilities**:

- Assist in the preparation and cooking of dishes according to recipes, portion sizes, and quality standards established by the Head Chef or senior leadership.
- Support the Chef de Partie and other members of the kitchen team in the efficient operation of the assigned section or station.
- Maintain cleanliness and organization in the assigned area, including proper storage of ingredients, cleaning of equipment, and adherence to food safety and sanitation guidelines.
- Follow instructions and guidance from more senior chefs in executing tasks and preparing dishes during service periods.
- Assist in the setup and breakdown of the kitchen before and after service, ensuring that all equipment and utensils are properly cleaned and stored.
- Learn and develop culinary skills and techniques under the mentorship of more experienced chefs, striving to improve proficiency and efficiency.
- Assist in maintaining inventory levels of food and kitchen supplies, assisting with ordering and stock rotation as needed.
- Collaborate with other members of the kitchen team to ensure smooth and efficient service, communicating effectively and supporting each other as required.
- Adhere to all safety procedures and guidelines, including proper handling of equipment and adherence to health and safety regulations.
- Assist with administrative tasks such as inventory management, menu costing, and reporting as required by the leadership team.
- Manage other activities relating to or resulting from what is indicated in the previous points.

**Key Competencies**:
**Required Education and Experience**:

- Culinary education or relevant training from a culinary school or apprenticeship program.
- Previous experience working in a kitchen environment, preferably in a similar role or as a kitchen assistant.
- Knowledge of one or more foreign languages is a plus.

**General Knowledge and Technical Skills**:

- Basic understanding of culinary techniques, cooking methods, and food preparation procedures.
- Familiarity with kitchen equipment and tools used in the assigned section or station.

**Personal and Interpersonal Skills**:

- Strong work ethic and willingness to learn and grow in a fast-paced kitchen environment.
- Ability to follow instructions and work effectively as part of a team.
- Good communication skills and the ability to collaborate with colleagues.
- Attention to detail and commitment to maintaining high standards of quality and cleanliness.
- Adaptability and flexibility to handle changing priorities and demands.
- Passion for culinary excellence and a dedication to providing exceptional dining experiences.