Demi Chef de Partie

As a Demi Chef de Partie at Mercure Hotel, you will assist in the preparation and presentation of high-quality dishes, maintaining brand standards and ensuring exceptional guest satisfaction. You will be responsible for supporting the Chef de Partie, managing your assigned kitchen section efficiently, and contributing to the smooth operation of the culinary team.Key Responsibilities:Food Preparation and Cooking:Assist in the preparation, cooking, and presentation of dishes in line with Mercure standards.Follow recipes and portion specifications to maintain consistency and quality.Ensure all mise en place is completed for your section before service.Kitchen Operations:Supervise and manage your section to ensure smooth kitchen operations during service.Communicate effectively with the team to ensure timely and accurate food delivery.Monitor stock levels and report shortages to the Chef de Partie or Sous Chef.Hygiene and Safety:Adhere to HACCP and food safety standards at all times.Maintain cleanliness and organization in your workstation and storage areas.Ensure proper storage and labeling of food items.Teamwork and Training:Assist in training and mentoring Commis Chefs and other junior kitchen staff.Work collaboratively with the kitchen team to meet guest expectations.Actively participate in departmental briefings and hotel training sessions.Innovation and Standards:Contribute to the creation of new dishes and menu ideas.Ensure all dishes are prepared to the highest standard and align with guest preferences and brand identity.Take pride in maintaining the culinary reputation of Mercure Hotel.