About this position
JOB DESCRIPTION
The Demi Chef de Partie/ Junior Line Cook supports the Chef de Partie in preparing, cooking, and presenting dishes in accordance with GAIA’s culinary standards. This role assists in maintaining consistency in quality, portioning, and presentation while upholding a clean, organized, and efficient kitchen environment. The Demi Chef de Partie contributes to daily operations, assumes responsibility for the section in the Chef de Partie's absence, and ensures all food safety and hygiene protocols are followed at all times.
RESPONSIBILITIES
Essential Functions
- Assist the Chef de Partie with daily mise en place, preparation, and service within the assigned section.
- Cook menu items according to GAIA’s recipes, portion guidelines, and presentation standards.
- Follow instructions from senior chefs and execute all tasks accurately, efficiently, and consistently.
- Complete daily checklists related to mise en place, storage, cleanliness, and section readiness.
- Participate in stock rotation and submit daily requisitions as approved by the Sous Chef or Head Chef.
- Maintain correct labeling, dating, and storage of all food items in compliance with HACCP and company standards.
- Ensure cleanliness, organization, and sanitation within the assigned work area at all times.
- Report equipment malfunctions or maintenance needs promptly to management.
- Communicate effectively with other shifts to ensure smooth handovers and uninterrupted operations.
- Take responsibility for the station in the absence of the Chef de Partie.
- Attend daily briefings and meetings as required.
Additional Responsibilities
- Support the training and mentoring of junior cooks and apprentices as directed.
- Contribute to menu development, tastings, and recipe trials when requested.
- Assist with inventory counts and support cost-control efforts by reducing waste.
- Provide support to other kitchen sections when business needs require flexibility.
- Perform other duties as assigned to support efficient kitchen operations and guest satisfaction.
PERSONAL COMPETENCIES
- Strong sense of teamwork, responsibility, and professionalism.
- Ability to remain organized and composed in a fast-paced kitchen environment.
- High attention to detail and commitment to maintaining quality and consistency.
- Positive attitude and willingness to learn under the guidance of senior chefs.
- Adherence to safety, hygiene, and company standards at all times.
EDUCATION, EXPERIENCE AND SKILLS REQUIREMENTS
- Diploma or certificate in Culinary Arts or equivalent practical experience preferred.
- Minimum of one (1) year of relevant experience in a professional kitchen, preferably fine dining or luxury hospitality.
- Strong knowledge of basic cooking methods, knife handling, and kitchen safety practices.
- Ability to read, write, and communicate effectively in English; additional languages are a plus.
- Good communication and time management skills.
PHYSICAL DEMANDS & WORKING CONDITIONS
Physical Requirements
- Must be able to stand and move continuously for extended periods (up to 8–10 hours per shift).
- Regularly required to bend, reach, kneel, push, pull, lift, or carry items weighing up to 25 pounds.
- Manual dexterity and fine motor skills required for knife work and operating kitchen equipment.
- Must be able to work in environments with varying temperatures, including hot kitchens and cold storage.
- Must have clear vision, hearing, and speech to communicate effectively with team members.
Physical Requirements
- Fast-paced, high-pressure kitchen environment with exposure to heat, humidity, open flames, and sharp tools.
- Work may include exposure to cleaning chemicals, food allergens, and noise typical of a professional kitchen.
- Schedule requires flexibility, including evenings, weekends, and holidays based on business needs.