Kitchen Brigade (Junior Sous Chef ,Chef Tournant, Chef De Partie, Demi Chef, Dishwashers)

Junior Sous Chef

Main tasks and responsibilities

• Execute daily mise en place and preparation of assigned station.
• Ensure the highest quality of food production in accordance with the hotel's standards.
• Collaborate with the culinary team to develop and innovate menu items.
• Monitor and maintain kitchen equipment and ensure adherence to safety and sanitation standards.
• Assisting the Head chef and Sous chef in the development of new recipes.
• Communication with other chefs and managing kitchen staff.

Chef Tournant (Swing Chef / Roving Chef)

Main Tasks & Responsibilities:

• Acts as a flexible support across all stations (sauces, meat, fish, pastry, etc.) to cover absent chefs or high-demand periods.
• Prepares and cooks dishes according to recipes and standards when needed.
• Assists the Chef de Partie in daily prep, plating, and execution.
• Maintains quality control, ensuring consistency in taste, portion, and presentation.
• Monitors stock and reports shortages or issues to sous chef or executive chef.
• Adheres to hygiene, safety, and sanitation standards in all stations.
• Continuously learns about different stations to enhance versatility.

Chef de Partie (Station Chef / Line Cook)

Main Tasks & Responsibilities:

• Responsible for a specific station (e.g., grill, sauté, pastry, fish, vegetables).
• Prepares and cooks menu items in their station, maintaining quality and consistency.
• Manages the mise en place for their station, ensuring ingredients and tools are ready.
• Trains, supervises, and delegates tasks to commis chefs assigned to their station.
• Coordinates with other station chefs and the sous chef to maintain kitchen flow.
• Monitors portion control and minimizes food waste.
• Ensures station is clean, organized, and meets health regulations.

Demi Chef (Junior/Assistant Chef)

Main Tasks & Responsibilities:

• Assists Chef de Partie in preparation, cooking, and plating of dishes.
• Performs basic food prep tasks: chopping, peeling, marinating, weighing ingredients.
• Maintains station cleanliness, washing utensils, and keeping supplies organized.
• Learns recipes, techniques, and kitchen procedures under supervision.
• Assists with inventory and stock rotation.
• Can be rotated across stations to gain experience and versatility.

Dishwasher / Kitchen Steward

Main Tasks & Responsibilities:

• Cleans and sanitizes dishes, utensils, pots, pans, and equipment.
• Maintains cleanliness of kitchen floors, sinks, and work areas.
• Assists with basic food prep if needed (washing vegetables, peeling, etc.).
• Handles garbage disposal and recycling, ensuring compliance with hygiene rules.
• Reports any broken or damaged kitchen equipment.
• Supports the kitchen team during busy periods, ensuring continuous workflow.

• EU nationals only (due to immediate employment requirements)
• Previous experience in a professional kitchen (relevant to the role applied for)
• Good understanding of food safety and hygiene standards
• Ability to work under pressure in a high-volume environment
• Strong teamwork and communication skills
• Reliable, disciplined, and with a strong work ethic
• Immediate availability is essential