Demi Chef De Partie
Responsibilities and Obligations: Following production plans. Ensuring staff discipline in the section, proper communication and handover of shifts. Maintaining stock levels and ensuring best hygiene practices, controlling of storage facilities in the section. Production of all food elements contributing to the menu & buffet, proper stock rotation. Strictly following recipes and production schedules and ensuring proper excess utilization. Actively responsible for cleanness of kitchen section and all equipment in the section. Responsible for proper storage and labelling procedures based on HACCP standards. Maintaining daily food samples. Ensures detailed cleaning processes and perfect order in the section following the established food safety standards.