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Demi Chef de Partie for LPM Restaurant

Demi Chef de Partie

LPM Limassol located in Parklane, hotels, 5-star Luxury Collection Resort and Spa is looking to hire a Demi Chef De Partie.


Position Overview

A Demi Chef de Partie, will be responsible for preparing food in accordance with the standards recipes and specifications in the designated area of work as determined by the Head Chef.


Duties and Responsibilities:

Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.

Assist in training within your department and to attend training sessions when requested in line with hotel requirements.

Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.

SOPs for all dishes are implemented with the aid of a Chef de Partie.

Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef.

Be responsible for stocks and control of wastage, in according to company standards.

A Demi CDP reports to the Head Chef, Sous Chef & Junior Sous Chef and is responsible for Commis chefs.

Assist in maintaining and improving upon budgeted food cost.

Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.

Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.

Maintain good working relationships with your own colleagues and all other departments.

Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.

Create and maintain an effective working relationship with colleagues and Managers.

Be responsible for the ordering of all fresh produce and dry goods for kitchen use.


Bachelor’s degree or Diploma in Culinary arts.

At least three years of experience working in a similar role or in a kitchen setting.

Experience in managing entry level employees.

Excellent Knowledge of English Language.

Highly effective communication and organizational Skills.

Deep knowledge of food industry and trends.

Goof knowledge of HACCP procedures.

Ability to obtain and maintain a food handler certification.


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