Job Description

Statement of Job

For Demi Chef De Partie the main duties and responsibilities of this role are to have a high standard of food preparation, attention to detail, portion control and minimal wastage. Assists senior chefs where required in recipe and dish development. Keep organized and maintain high standards of a kitchen.

Your work will include but may not be limited to the following:

Assist the Chef de Partie / Sous Chef (or any designates) in developing standard recipes which allow the kitchen department to operate at an acceptable cost. Organize shifts in the designated section with regard to mise en place production and its service. Follow at all times standard recipes and plate presentations in order to maintain set standards of quality in production and presentation. Give tasks to Commis Chefs and check that they are carried out correctly. Work with the best abilities to ensure that high quality, creativity, freshness and preparation according to set standards is given at all times. Performs other tasks or projects as assigned by Executive Chef and Kitchen Supervisors. Maintain good colleague's relations and motivate colleagues. Ensure that training on a one-to-one basis is carried out regularly. Attend all HAACP related training sessions and follow rules and regulations. Conduct/Assist training sessions with other associates according to the monthly. Check food preparation daily: portion size, quantity and quality as laid down in the recipe index. Ensures a clean, neat, and organized working area. Ensure operating equipment, working utensils and all tools provided by will be kept in very good condition and will be always handled with care. Ensure property, facilities, kitchen, and all areas are kept by the associate himself in very good condition. Demonstrate passion for quality and cooking. Comply with all company policies and procedures
Job Types: Full-time, Permanent