Demi Chef De Partie

Responsibilities:
• Control food stock and food cost in his section
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Support the Chef de Partie or Sous Chef in the daily operation and work
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Work according to the menu specifications by the Chef de Partie
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites