Job Description

Job Summary: Reports to the Head Chef and works with other line chefs to produce quality food following the standards and procedures. Responsibilities

• Review the daily production sheets with the Chef De Partie Head Chef.
• Prepares and when required delegates the production of the necessary food items in
• accordance with standards in a timely and efficient fashion to ensure that there is no
• interruption to guest service
• Actively participates in training of culinary skills to junior staff and apprentices
• Adhere to standardized recipes and specifications in order to maintain consistency and
• ensure all standards are met
• Keeps work station clean and organized including fridge's/freezers, countertops and
• stove tops
• Ensures that station opening and closing procedures are carried out to standard
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling,
• and storing of food in order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Ensures that all food products are handled, stored, prepared and served safely in
• accordance with hotel and government Food Safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food
• products to Chef de partie/ Head Chef in a timely manner

• Minimum 2 years experience in a Demi Chef de Partie role
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Ability to multitask.
• Ability to work efficiently under pressure
• Great time management skills
• Great communication and interpersonal skills