Demi Chef de Partie

Responsibilities:

• Ensure that station opening and closing procedures are carried out to the standard.
• Be fully aware of all menu items, their recipes, methods of production and presentation standards.
• Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met.
• Knowledgeable and experienced in pizza and dough making process.
• Understand and support breakfast/buffet operations and set up.
• Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses.
• Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
• Always operate all kitchen equipment with safety in mind.
• Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner.
• Run the section with great confidence and with great sense of urgency.
• Be aware and apply the principles of HACCP program.
• Perform duties of Chef de Partie in his/her absence.
• Closely work with Sous Chef and Chef de Party.
• Positive attitude during work with team players.