Demi Chef de Partie
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- Assist the Chef de Partie in preparing and cooking food according to recipes and quality standards.
- Prepare ingredients before service (chopping, marinating, portioning, etc.).
- Ensure dishes are presented consistently and meet the restaurant's standards.
- Maintain cleanliness and hygiene in the work area, following food safety regulations.
- Monitor stock levels and inform senior chefs when supplies need replenishing.
- Properly store food to minimize waste and ensure freshness.
- Help train and support commis chefs and kitchen assistants when needed.
- Operate kitchen equipment safely and correctly.
- Assist during busy service periods and work efficiently under pressure.
- Follow all health, safety, and company policies.
- Ensuring the cleanliness of the kitchen and kitchen refrigerators and freezers
- Knowledge of cooking techniques and food preparation.
- Understanding of food hygiene and HACCP principles.
- Ability to work in a fast-paced environment.
- Good teamwork and communication skills.
- Time management and organizational skills.
- Attention to detail and commitment to quality.