Demi Chef De Partie

Roles and responsibilities

Support the Chef de Partie or Sous Chef in the daily operation and work.
Work according to the menu specifications by the Chef de Partie.
Always keep work area in hygienic conditions according to the rules set by the hotel.
Control food stock and food cost 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 set up of buffets and special functions.
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost.
1. Food Preparation:

Assist in the preparation and cooking of dishes in a specific section of the kitchen (e.g., pastry, sauces, grill).
Follow recipes and presentation specifications to ensure consistent quality.
2. Station Management:

Manage the designated section efficiently, ensuring all tasks are completed on time.
Ensure the kitchen area is clean, organized, and adheres to health and safety standards.
3. Collaboration:

Work closely with the Chef de Partie and other kitchen staff to coordinate meal service.
Communicate effectively with the kitchen team to ensure smooth operations during service.
4. Quality Control:

Monitor the quality and freshness of ingredients, reporting any issues to the Chef de Partie.
Taste and adjust seasonings to ensure dishes meet the required standards.
5. Inventory Management:

Assist in managing stock levels, including ordering and receiving supplies as needed.
Help minimize food waste by ensuring efficient use of ingredients.
6. Training and Development:

Mentor and train junior kitchen staff and apprentices, sharing knowledge and skills.
Participate in team meetings and training sessions to enhance culinary skills.

Desired candidate profile

Butchery section
Previous kitchen experience within hospitality, ideally in a fine dining operation.
Relevant equivalent qualifications, including Basic Food Hygiene.
Excellent interpersonal and communication skills.
Excellent ability to communicate effectively.
The ability to meet hygiene standards.
Be self-motivated and able to work under your own initiative.
Culinary degree or equivalent certification from a recognized culinary school.
Relevant training in food safety and sanitation practices.
3. Skills:

Proficiency in various cooking techniques and methods.
Strong knife skills and knowledge of food preparation.
Ability to follow recipes and presentation guidelines accurately.
4. Knowledge:

Familiarity with kitchen equipment and tools.
Understanding of food safety regulations and best practices.
5. Personal Attributes:

Passion for cooking and creativity in the kitchen.
Strong attention to detail and a commitment to high-quality standards.
Ability to work well under pressure in a fast-paced environment.
6. Teamwork:

Excellent communication skills and a collaborative attitude.
Ability to mentor and support junior kitchen staff.
7. Flexibility:

Willingness to work varied shifts, including evenings, weekends, and holidays as needed.
8. Adaptability:

Ability to adapt to changing menus and kitchen demands.
Open to learning new techniques and incorporating feedback.