Demi Chef de Partie

• Support the Chef de Partie or Sous Chef in the daily operation and work.
• Keep work area at all times 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 control.

• Completion of a degree or certificate in culinary arts
• Minimum 2 years of experience in hotel kitchen required
• Vast knowledge of international culinary practices, menus and offerings
• High level of written and verbal English

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