Demi Chef de Partie

• Ensure that all preparation, production, dishes, and specialized menu items are prepared on time and to the standard required by the Head Chef.
• Maintain consistent flavor and presentation in conjunction with the menu concept.
• Enhance the reputation of the outlet under the guidance of the Head Chef.
• Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace
• Ensure that all aspects of food handling, preparation, service, and storage of all ingredients are to the relevant legislation. Including correct labeling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items, and handling of prepared foods before the service periods.
• Ensure that all produce, dry goods, and other ingredients issued by stores or suppliers are received to the required standard.
• Seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.
• Ensure that all equipment is fully operational and effective for use in the production of food items, reporting any malfunctions to the maintenance department. This includes all areas of your work area: floors, walls, air conditioning, electrical, water, and operating machinery and equipment
• Make the guests’ dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability
• To ensure that all Food Safety standards are followed to the fullest.
• To assist with any other duties as required by the line manager or another member of the management team.
• Assist the team when and where needed.
• Daily maintenance and cleaning of stations, equipment, and kitchen areas as assigned by the management.

Job Type: Full-time