Demi Chef

Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected serviceMaintain excellent presentation standards and cost control for all food and beverage outletsAssist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outletsBe a leader for the team by setting a positive exampleSupervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.