Demi Chef de Partie
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Job Description
Monitors and controls the cleanliness of the kitchen areas and equipment.
Keep tight control on wastage and makes sure no Food leaves the kitchen without a captain order, in order to keep the Food Cost low.
Make sure that the correct ordering procedures are followed, and that every order is done through a captain order.
Makes sure that all kitchen staff adheres to all hygiene rules for Food processing and storage.
Controls portion size and presentation, before the dishes are handed over to the pass.
Assigns tasks to his staff as per daily reservations and functions.
Helps supervising breakfast, lunch, dinner service and assures the correct sequence of service.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
