✨ AI Summary
The Demi Chef De Partie will represent the company's high standards through personal presentation, efficient timekeeping, and workflow management. This role involves maintaining service of food to assigned task standards, including specification and batch cooking. Key responsibilities include ensuring the mise en place of assigned sections is prepared to a high standard, maintaining food presentation and correct plating, and upholding the highest standards of cleanliness and equipment upkeep. The Demi Chef De Partie should be able to confidently manage at least two sections in the kitchen, maintain good working relationships with colleagues and other departments, and fully understand opening and closing processes, including writing and following prep lists. A complete understanding and demonstration of spec knowledge and portion control are also required, along with coordinating and working with the Chef de Partie and Commis Chef in daily operations.
Requirements
The role requires maintaining high standards of personal presentation, timekeeping, and workflow. Key responsibilities include ensuring mise en place, maintaining food presentation and cooking standards, upholding cleanliness, and understanding opening/closing procedures and prep lists. The candidate must be able to confidently manage at least two kitchen sections and coordinate with other chefs.
Description
POSITION 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. |