Demi Chef De Partie
Summary of Responsibilities:
Responsibilities and essential job functions include but are not limited to the following:
• To prepare, cook, present and assist with serving the food according to standard recipes, observing the correct portion control procedures at all times. • To ensure that the highest standards of food presentation and service are achieved by displaying the products to the highest standards possible, and by promoting a positive presence. • Be able to resolve customer complaints, adhering to excellent service standards, ensuring that you pass any complaint onto your superior. • To make up mise-en-place for service and for the following session according to standard recipes and levels. • To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service. • Be able to report sub standard products, record and report the waste to your superior. • To inform your superior of any goods required. • To follow the correct usage and cleaning procedures of equipment as necessary according to training received. • Support the Chef de Partie or Sous Chef in the daily operation and work. • Work according to the menu specifications by the Chef de Partie. • Keep work area at all times in hygienic conditions according to the rules set by the hotel.