Demi Chef De Partie Full Time

Food Preparation:

• Mise en Place: Prepare all ingredients and materials needed for the assigned section before service begins (chopping vegetables, marinating proteins, preparing sauces, etc.).
• Cooking: Assist with the preparation and cooking of dishes in the designated section (e.g., grill, sauces, pastry, fish, etc.), ensuring food is cooked according to standards.
• Plating: Help with plating dishes, ensuring presentation is as per the restaurant’s standards.

2. Assisting the Chef de Partie:

• Section Support: Work closely with the Chef de Partie to manage the specific kitchen section effectively. This includes following recipes, instructions, and executing tasks under the chef’s guidance.
• Supervision of Commis Chefs: Assist the Chef de Partie in supervising junior kitchen staff (commis chefs), helping them with tasks, and ensuring tasks are performed to standard.
• Filling in When Needed: Step in for the Chef de Partie when they are unavailable (for example, during their break or absence).

3. Ensuring Quality Control:

• Consistency: Make sure that food is prepared to the restaurant’s standards for taste, presentation, and portion sizes.
• Monitor Quality: Check the quality of ingredients used and help ensure all dishes are up to standard before serving.

4. Kitchen Hygiene and Safety:

• Food Safety: Follow all food safety standards and regulations (e.g., safe food handling, correct storage temperatures, and hygiene practices).
• Cleanliness: Maintain cleanliness and organization in the section, cleaning as you go, and ensuring that all work surfaces, utensils, and equipment are sanitized.
• Waste Management: Minimize food waste by properly storing and handling ingredients and leftovers.

Terms and Conditions :

Food                       –          Provided from Company

Transportation     –         Provided from Company

Accommodation   –         Provided from Company

Medical                  –          provided as Company Policy

Contract                 –          Two (02) Years

Probation              –          03 Months

Working hours    –          08 hours a day, 48 hours per week

Vacation                –          21 days per year

Air ticket               –         one way free after the Completing contract

Tagged as: Fine Dining, Junior Chef, Kitchen Positions, Kitchen Team