Demi Chef de Partie at Domeo Resources International

Domeo Resources International (DRI) is a prolific organisation that proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans, and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Demi Chef de Partie

Location: Maitama, Abuja (FCT)
Employment Type: Full-time

Main Functions

• The Demi Chef de Partie is responsible for supporting the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes within an assigned kitchen section.
• The role ensures consistency, quality, and efficiency in food production while maintaining the superior luxury standards of the hotel. The Demi Chef de Partie also assists in supervising Commis Chefs and contributes to maintaining a clean, safe, and well-organized kitchen.
• The ideal candidate must be passionate about culinary excellence, possess strong technical cooking skills, and demonstrate the ability to perform effectively in a fast-paced luxury hospitality environment.

Role Responsibilities
Food Preparation and Production:

• Prepare, cook, and present dishes according to approved recipes and hotel standards.
• Support the Chef de Partie in the daily operation of the assigned kitchen section.
• Ensure consistency in food quality, taste, portion sizes, and presentation.
• Assist with the preparation of à la carte, buffet, banquet, room service, and special event menus.

Section Operations:

• Ensure the assigned kitchen section is fully prepared before service.
• Monitor stock levels and communicate replenishment needs to the Chef de Partie.
• Assist in coordinating workflow to ensure timely food preparation and service.
• Take responsibility for the assigned section in the absence of the Chef de Partie when required.

Food Quality Assurance:

• Ensure all dishes leaving the kitchen meet the hotel's superior luxury standards.
• Conduct quality checks on ingredients before preparation.
• Maintain consistency in flavour, texture, temperature, and presentation.
• Promptly report any quality concerns regarding ingredients or finished products.

Hygiene, Health and Safety:

• Maintain the highest standards of food hygiene and kitchen cleanliness.
• Comply with HACCP principles, food safety regulations, and hotel policies.
• Ensure proper storage, handling, and labelling of food products.
• Keep workstations, equipment, and utensils clean and sanitised throughout each shift.

Inventory and Cost Control:

• Assist in monitoring food inventory and stock usage.
• Ensure proper stock rotation using FIFO and FEFO principles.
• Minimise food wastage through effective portion control and careful preparation.
• Report shortages, damaged stock, or expired products promptly.

Teamwork and Staff Development:

• Support and guide Commis Chefs and kitchen assistants during food preparation.
• Assist in training junior staff on recipes, cooking techniques, hygiene, and kitchen procedures.
• Promote teamwork and effective communication within the kitchen.
• Work collaboratively with all kitchen sections to ensure smooth operations.

Equipment Maintenance:

• Ensure proper use and care of kitchen equipment and utensils.
• Report equipment faults or maintenance requirements promptly.
• Maintain a safe and organised working environment.

Administrative Responsibilities:

• Maintain accurate preparation and production records where required.
• Participate in kitchen briefings, training sessions, and operational meetings.
• Perform other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation standards
• Timeliness of food preparation and service
• Compliance with food safety and hygiene standards
• Food waste and portion control
• Guest satisfaction relating to food quality
• Inventory accuracy and stock management
• Teamwork and operational efficiency
• Readiness of assigned kitchen section
• Compliance with Standard Operating Procedures (SOPs)
• Successful support of kitchen operations during peak service periods.

Experience / Qualifications

• Diploma, Certificate, or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• 3–5 years experience in a professional kitchen, with at least 1–2 years' experience as a Commis Chef or equivalent role.
• Experience in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment is highly desirable.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety regulations.
• HACCP or Food Safety Certification is an added advantage.

Competencies / Skills:

• Strong culinary and food preparation skills
• Knowledge of international and local cuisines
• Understanding of food safety, hygiene, and HACCP standards
• Good knife handling and cooking techniques
• Excellent attention to detail and food presentation
• Strong organisational and time management skills
• Ability to work effectively under pressure
• Good communication and teamwork skills.

Behavioural Qualities / Other Competences:

• Passion for culinary excellence
• Professional and well-groomed appearance
• Positive attitude and willingness to learn
• High level of discipline and accountability
• Strong work ethic and reliability
• Ability to remain calm during busy service periods
• Commitment to quality and continuous improvement.

Application Closing Date
10th August, 2026.

Method of Application
Interested and qualified candidates should forward their CVs and cover letters to recruitment@domeoresources.org using "Demi Chef de partie - Maitama" as the subject of the email.

Note: Only shortlisted candidates will be contacted.