Demi Chef de Partie

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Support Chef de Partie or Sous Chef in daily operation and work

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Ensure consistency in the preparation of all cold food items according to JRCC recipes, portioning, presentation, and standards

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Complete daily checks of all mise en place to ensure freshness and quality standards

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Maintain proper rotation of product in all chillers to minimize wastage/spoilage

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Control food stock and food cost in cold kitchen

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Assist CDP for kitchen requisitions and ensure par stock and supplies are available before production