Demi Chef de Partie
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•Assist the Chef de Partie in preparing, cooking, and presenting dishes according to hotel standards and recipes.
•Ensure all ingredients are fresh, properly stored, and prepared before service (mise en place).
•Maintain high standards of food quality, taste, and presentation at all times.
•Follow portion control and minimize waste.
•Support smooth kitchen operations during service.
•Ensure the kitchen and workstations are kept clean, sanitized, and organized.
•Adhere to all food safety, hygiene, and health & safety regulations.
•Communicate effectively with other kitchen team members and service staff.
•Assist in training and guiding Commis Chefs when required.
•Report any maintenance or equipment issues to the Chef de Partie or Sous Chef.
•Participate in menu planning, stock control, and inventory when needed.