✨ AI Summary
The Demi Chef De Partie will represent the company's high standards of personal presentation and demonstrate efficient time keeping, presentation, and work flow. Key responsibilities include ensuring mise en place of the assigned section is performed to high standards, maintaining food presentation, plating, and cooking, and upholding the highest standard of cleanliness and up-keep of equipment. The role requires the ability to confidently run at least two sections in the kitchen, maintain good working relationships with colleagues and all departments, and fully understand opening and closing processes and how to write and follow a prep list. A complete understanding and demonstration of spec knowledge and portion control, as well as coordination with the Chef de Partie and Commis Chef in daily operations, are also essential.
Requirements
The ideal candidate will be responsible for ensuring the mise en place of their section is performed to high standards, maintaining presentation, plating, and cooking of food, and upholding cleanliness of equipment. They should be confident running at least two sections, understand opening and closing processes, and demonstrate knowledge of spec and portion control. Good working relationships with colleagues and other departments are essential.
Description
JOB DESCRIPTIONPOSITION OBJECTIVE Represent the company's high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking. Key Responsibilities: - To ensure the mise en place of the section is performed to the high standard required at all times - To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs - To maintain the highest standard of cleanliness and up-keep of equipment - Confidently be able to run at least two sections in the kitchen - Maintain good working relationships with your colleagues and all departments - Fully understand opening and closing process and how to write and follow a prep list - Complete understanding and demonstration of spec knowledge and portion control - Cordinate and work with Chef de Partie and Commis Chef in every day operations.