Demi Chef De Partie (Hot & Cold Kitchen)

Key Responsibilities

- Assist the Chef de Partie in the daily operation of the hot and cold kitchen.

- Prepare and cook food according to established recipes, quality standards, and presentation guidelines.

- Ensure all mise en place is prepared and maintained according to business requirements.

- Support the preparation of hot and cold dishes while maintaining consistency and quality.

- Ensure proper handling, storage, and rotation of food products.

- Maintain high standards of food hygiene, cleanliness, and HACCP compliance.

- Monitor the quality and freshness of ingredients and report any concerns to the Chef de Partie.

- Assist with receiving, checking, and storing food deliveries when required.

- Maintain a clean, organized, and safe working area at all times.

- Minimize food wastage and ensure proper portion control.