Demi chef de Partie- Auris Plaza
Demi Chef De Partie
- To ensure all mise-en-place for a la carte service in all outlets are ready.
- To plan and prepare the daily lunch dessert requirements.
- To ensure proper preparation and presentation of all cold items.
- To ensure dessert requirements for banquets and other functions are ready when needed.
- To prepare show pieces and decorative items for buffets.
- To make daily requisitions for the section.
- To ensure cleanliness and maintenance of area and equipment
- To ensure all food item served to all outlets are as per required standards.
- To check buffet for replenishments and ensure proper utilization of food to avoid wastage.
- To make regular checks in food store to use up perishable items.
- To co-ordinate with kitchen steward to ensure all equipment’s required for service are supplied in proper time and manner.
- To make trouble report when needed and follow up the same.
- To check quality of food products.
- To conduct training to the kitchen staff in proper methods and standards whenever possible.
- To maintain high standards of personal hygiene and safety in the kitchen.
- To ensure proper hygiene and procedures of food handling
- To be responsible for carrying out fire evacuation procedures when necessary.