I. Role PurposeThe Demi Chef De Partie operates with full proficiency across kitchen & pizza stations while taking ownership of food safety, quality, training, and team performance. The role spans hands-on culinary execution, coaching and certifying junior team members, and supporting day-to-day operational and workforce management, embodying Pizza 4Ps culture of craftsmanship and Omotenashi.II. Key Accountabilities1. Culinary Execution & Operational Quality
Operate independently across all assigned kitchen stations with speed, accuracy, and consistent quality.
Execute complex preparations including pizza crafting, pastry, or specialty items per recipes and quality standards.
Own section performance during shifts: pacing, accuracy, and output quality.
Supervise daily kitchen operations to ensure full compliance with SOPs for preparation, finishing, and plating across all sections.
Conduct regular quality checks, monitor quality-check outcomes, and ensure corrective actions are taken where necessary.2. Food Safety & Hygiene Management
Uphold and enforce all sanitation and food safety standards across the section
Monitor ingredient quality and temperature compliance, both personally and across the team
Flag and escalate any food safety, quality, or equipment concerns immediately
Ensure full compliance with Food Safety Management requirements and associated training
Maintain zero tolerance for food safety violations.3. Training & People Development
Coach Pre, Junior, and Senior Partners on kitchen technique, safety standards, and SOP execution
Demonstrate correct procedures through live on-the-job modelling; provide real-time, constructive feedback
Conduct on-the-job training and certification, including delivery and tracking of skill credits and SOP practical assessment
Support onboarding of new team members by guiding their first shifts and sharing institutional knowledge
Evaluate training effectiveness through feedback and improvement tracking; identify individual and team training need
Support continuous learning and certification progress across the Kitchen Career Pathwa4. Team Leadership & Performance Management
Monitor kitchen section dynamics during shifts; proactively redistribute tasks to prevent bottleneck
Lead section briefings and shift handovers; communicate critical guest and kitchen information accurate
Lead, coach, and motivate Trainers and Partners to achieve daily performance goal
Conduct on-the-job observations, feedback sessions, and one-on-one discussions
Track team performance indicators quality, hygiene, efficiency, and training completion and contribute to store-level quality and guest feedback scores
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Encourage a growth mindset and foster a culture of accountability and collaboration
Maintain smooth communication with Service and Pizza sections for efficient operations5. Workforce, Shift & Resource Management
Support development and management of work schedules, ensuring appropriate manpower allocation and shift coverage
Plan daily task assignments and maintain fair workload distribution across the team
Monitor attendance, punctuality, and labour discipline
Supervise ingredient requisition, storage, and stock rotation according to company standard
Control food waste, material usage, and inventory accuracy; coordinate with Kitchen AM/RM for efficiency and cost awareness6. Continuous Improvement & Culture
Identify gaps in skill, SOP adherence, or process efficiency, and flag recurring quality issues with suggested solutions
Recommend and help implement improvement initiatives to enhance workflow and quality; lead small Kaizen projects where application
Share best practices and observations with Trainers, Leaders, and other store teams
Participate in advanced training programs, certifications, and Leadership pathway activities
Champion Pizza 4Ps culture of craftsmanship and Omotenashi within the Back of House team
Contribute to partner engagement, retention, and a positive, respectful working environment7. Compliance & Reporting
Comply with all Food Safety, Personal Hygiene, and Workplace Safety policies at all times
Maintain accurate training records and certification updates; support periodic reporting on training progress and quality-control results
Ensure full compliance with workplace safety, grooming, and attendance standards
Ensure Pre/Junior Partners comply with SOPs during operation
Maintain high confidentiality in team matterIII. RequirementsEssential
Minimum High School / Diploma.
38 years of restaurant or hospitality experience.
English communication skills.Proven experience in guest complaint handling, team supervision, and floor operations
Ability to work flexible shifts, weekends, and public holidays.
Strong leadership, problem-solving, and team coaching skills.Preferred
Experience in high-volume casual or family dining environments.Background in training and mentoring team membersIV. Compensation &
BenefitsCompetitive salary, allowances, and performance-based incentives.
Private healthcare insurance.
Leadership development and training programs.
Career growth opportunities within a fast-expanding brand
Dynamic and supportive work environment.
Who can apply
Only those candidates can apply who
have minimum 3 years of experience
Salary
Probation:
Duration:
Salary during probation: After probation:
Annual CTC: Competitive salary
Number of openings
1 Editor’s note
Information above is Internshala's interpretation and paraphrasing of what we found on the shared link.