Demi Chef de Partie

How your day looks like?

• Organize together with Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.

• Take orders from his/her Chef de Partie and carry them out in the correct manner

• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section.

• Maintain good employee relations and motivate colleagues

• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.

• Responsible for completing the daily checklist regarding mise-en-place and food storage.

• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine.

• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.

• Check the main information board regarding changes in any Banquets or other information re the organization.

• Keep the section clean and tidy.

• Pass all information to next shift About functions

• Mise-en-place (report everything)

• Make sure night is covered

• Accidents and sickness to be written in log Book and report to the Executive Sous Chef & Chef de Cuisine.

• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.

• Assist the Chef de cuisine in composing new recipes and menu ideas.

• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

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