DEMI CHEF DE PARTIE

Key Responsibilities

§ In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

§ Prepares, cooks, serves and stores the following dishes:

o Appetizers, Savories, Salads and Sandwiches

§ Applies organization skills for mise en place

o Sauces

§ Produces hot and cold sauces for menu items ensuring consistency

o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

o Poultry and Game dishes

o Meat dishes

§ meat marinades

§ carve meats

o Fish and shell fish

§ sauces for fish and shell fish

§ garnishing techniques and methods of service for fish

o Pastry, cakes and yeast goods

§ petits fours

§ desserts

o Hot and cold deserts

§ Decorate, portion and present

o Plates and Terrines

§ Prepares pastries for pate en croute

o Prepares Regional Dishes.

o Buffet Food

§ Prepares and presents food for buffets

§ Prepares and presents desserts for buffets

§ Stores buffet items

§ Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

§ Communicates to Line Manager any difficulties, guest or internal customer comment and other relevant information

§ Attends and participates in daily briefings and other meetings as scheduled

§ Prepares in advance food, beverage, material and equipment needed for the service

Job Type: Full-time