Demi Chef de Partie
Full-time
Associate
Job Overview
- Support the Sous Chef or Chef de Partie in the daily operation and work.
- Work to the menu specifications provided by the Sous Chef and Chef de Partie regarding portion size, quantity, and quality.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the products, recipes, and preparation techniques.
- Responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend meetings as requested by the Executive Chef or Executive Sous Chef.
- Report any problems regarding the failure of machinery and small equipment to the Sous Chef and follow up to ensure the necessary work has been carried out.
- Keep the outlet kitchen clean, tidy, and in hygienic conditions according to the rules set by the resort.
- Accidents and sickness are to be recorded in the logbook and reported to the Sous Chef, Executive Chef, or Executive Sous Chef when it is necessary.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the preparation.
- Check and monitor commis chefs specifically regarding grooming and personal hygiene.
- Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
- Trains, coaches, and develops subordinate employees.