Demi Chef de Partie

Support the Sous Chef or Chef de Partie in the daily operation and work.Work to the menu specifications provided by the Sous Chef and Chef de Partie regarding portion size, quantity, and quality.Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the products, recipes, and preparation techniques.Responsible for completing the daily checklist regarding mise-en-place and food storage.Attend meetings as requested by the Executive Chef or Executive Sous Chef.Report any problems regarding the failure of machinery and small equipment to the Sous Chef and follow up to ensure the necessary work has been carried out.Keep the outlet kitchen clean, tidy, and in hygienic conditions according to the rules set by the resort.Accidents and sickness are to be recorded in the logbook and reported to the Sous Chef, Executive Chef, or Executive Sous Chef when it is necessary.Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the preparation.Check and monitor commis chefs specifically regarding grooming and personal hygiene.Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.Trains, coaches, and develops subordinate employees.