Demi Chef de Partie
- To prepare, cook and serve food ensuring that the highest possible quality is maintained as per the standards
- Following company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated.
- Menu planning, writing and the implementation of stock controls and how this enables the kitchen.
- Maintaining work area to a clean, hygienic and tidy state at all times.
- Assisting and ensuring the junior chefs carry out daily and weekly procedures