Demi Chef de Partie x3

The main purpose: The Demi Chef de Partie is responsible to oversee the line staff (Commis chefs and FSAs). The Demi Chef de Partie must ensure that all the cooking stations are always kept clean and organized to maximise time and production in the allocated kitchen. Must be knowledgeable about the section of the kitchen they are responsible for.

Reporting To The: Chef de Partie (Hot Kitchen, Cold Kitchen and Pastry Kitchen)

Key responsibilities will include but are not limited to:

• Ensure all the mise-en-place is prepared on time and kept fresh.
• Oversee all the food preparation and plating of food in their allocated station.
• Required to assist with cooking of the food.
• Ensure that junior chefs have all the required resources and supplies (e.g., knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu recipe and per set standards.
• Ensure the food is plated as per the set standard for all the different menu offerings.
• Assist the Chef de Partie in preparation and checking for health and hygiene in the kitchen.
• Assist the Chef de Partie to ensure that all health and safety regulations and documentations are completed correctly and filed by the kitchen staff e.g., temperature log sheets, personal hygiene log sheet etc. as per ISO 22000 standards.
• Maintain a positive and professional approach with co-workers and customers.
• Conduct on-the-job training for Commis chefs.