Demi Chef de Partie ( Cold Kitchen)
Full-time
Entry Level
Job Overview
- Support the Chef de Partie or Sous Chef in the daily operation and work.
- Work according to the menu specifications provided by the chef de partie.
- Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food costs in his section.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- 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.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions.
- Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control.
- Trains, coaches and develops subordinate employees.