Demi Chef De Party / Local or GCC

Works according to the menu specifications by the Chef de Partie / Sous Chef

Keeps work area at all times in hygienic conditions according to the rules set by the hotel policies and regulations

Controls food stock and cost in your section

Is Aware of the local hygiene policies to be adopted in the kitchen

Prepares the daily mis-en-place and food productions in different sections of the main kitchen or satellites

Follows the instructions and recommendations of the immediate superiors to complete the daily tasks

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date the new products, recipes and preparation

techniques.