Demi Chef De Partie

Role & responsibilities

• Food preparation:

• Assist with all aspects of food preparation, including portioning, chopping, and storing ingredients.
• Prepare mise en place (all ingredients and tools needed) for a specific station, ensuring it's ready on time.

• Cooking:

• Cook and plate dishes according to established recipes and presentation standards.
• Maintain consistency in food quality and portion sizes.

• Kitchen management:

• Help manage inventory, including ordering supplies and minimizing waste.
• Handle and resolve customer complaints when necessary.
• Ensure all kitchen equipment and workstations are clean and sanitized.

• Teamwork and support:

• Work collaboratively with other kitchen staff to ensure efficient service.
• Support the Chef de Partie and Sous Chef by following their directives.
• Assist in training new and existing employees.

• Hygiene and safety:

• Adhere to strict health, safety, and sanitation regulations.
• Ensure proper labeling and storage of all food supplies to prevent spoilage.

Preferred candidate profile

• Experience:

  Previous experience in a professional kitchen, often 2-4 years in a similar role.

• Skills:

  Strong culinary skills, creativity, attention to detail, and the ability to work under pressure in a fast-paced environment.

• Communication:

  Good communication and interpersonal skills for working with the kitchen team.

• Knowledge:

  A solid understanding of food preparation techniques, ingredients, and modern culinary practices.

• Organization:

  Excellent organizational skills and the ability to multitask effectively.