Demi Chef De Partie

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.

Experience as a Demi Chef De Partie or similar role in a fast-paced kitchen environment. Ability to run at least two sections concurrently. Understanding of mise en place, portion control, prep lists, cleanliness, and equipment upkeep. Ability to coordinate with Chef de Partie and Commis Chef. Strong teamwork and communication within kitchen and other departments. Knowledge of opening and closing processes.

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 - Coordinate and work with Chef de Partie and Commis Chef in every day operations.