Demi Chef De Partie, Colleague Restaurant | One&Only Aesthesis, Athens

Job Summary Responsible for preparing and cooking food within the Colleague Dining kitchen in accordance with established recipes, menu specifications, and instructions from senior kitchen staff. Support the Chef de Partie and Sous Chef in delivering nutritious, high-quality meals for colleagues while maintaining the highest standards of food quality, presentation, hygiene, and cleanliness established by the Executive Chef.

Key Duties and Responsibilities Prepare ingredients and produce meals for the Colleague Dining facility according to approved recipes, menus, and production schedules. Ensure that all food items are prepared and presented to the required quality standards and served in a timely manner. Support the Chef de Partie in maintaining consistency in flavor, quality, and presentation of all dishes. Assist in organizing daily mise en place and ensuring adequate preparation for service periods. Supervise and support Commis Chefs and kitchen assistants as directed, providing guidance and on-the-job training where required. Maintain a clean, organized, and hygienic workstation at all times, ensuring all kitchen areas are kept orderly throughout the shift. Ensure compliance with all food handling, preparation, storage, labeling, and temperature control procedures in accordance with HACCP standards and local legislation. Monitor stock levels within the designated section and communicate replenishment needs to senior kitchen staff. Ensure that all produce, dry goods, and ingredients received from stores or suppliers meet established quality standards and report any discrepancies to the Chef de Partie or Sous Chef. Assist in minimizing food waste through proper storage, stock rotation, and portion control practices. Ensure all kitchen equipment is maintained in good working condition and report any defects or maintenance requirements promptly. Support colleague engagement initiatives by contributing to special colleague meals, themed dining events, and seasonal activities where required. Follow all Food Safety standards, including HACCP, DIVERSEY, and any other company-mandated food safety programs. Ensure compliance with health, safety, fire, and sanitation regulations at all times. Assist with any additional duties assigned by the Chef de Partie, Sous Chef, Executive Sous Chef, Executive Chef, or another member of the management team.

Skills, Experience & Educational Requirements Qualification in Professional Cookery, Culinary Arts, or a related discipline from a recognized culinary institution. Minimum of 1-2 years' experience as a Commis Chef or similar culinary position within a luxury hotel, resort, restaurant, staff cafeteria, or high-volume catering operation. Basic supervisory experience is advantageous. Good knowledge of food preparation techniques, cooking methods, and kitchen operations. Understanding of food safety regulations, HACCP procedures, and hygiene standards. Strong attention to detail with a commitment to quality and consistency. Ability to work effectively in a fast-paced, team-oriented environment. Strong organizational and time management skills. Positive attitude and willingness to learn and develop professionally. Good knowledge of English; knowledge of Greek is considered an advantage. Απαραίτητα Προσόντα: Παροχές: