Demi Chef De Partie

Corporate Manpower

Key Responsibilities:

Food Preparation & Cooking

• Prepare and cook menu items in your section according to recipes and standards.
  
• Assist in developing new dishes or menu items.
  
• Ensure correct portioning, garnishing, and presentation of dishes.
  
• Maintain consistency in taste, appearance, and quality.
  

Section Management

• Take charge of a specific section (e.g., pastry, grill, sauce, salad, cold kitchen).
  
• Ensure mise en place is complete before each service.
  
• Support the Chef de Partie and fill in during their absence.
  
• Train and supervise Commis chefs and kitchen trainees.
  

Quality & Hygiene

• Maintain kitchen hygiene and food safety standards at all times.
  
• Ensure proper storage, labeling, and rotation (FIFO method) of ingredients.
  
• Follow HACCP and sanitation guidelines.
  
• Check and report spoiled or low-stock items.
  

Coordination & Teamwork

• Work closely with other kitchen sections to ensure smooth operations.
  
• Communicate effectively with the CDP, Sous Chef, and Head Chef.
  
• Support colleagues during peak hours and assist in other sections if needed.
  

Inventory & Cost Control

• Help in minimizing wastage and controlling food costs.
  
• Assist in stocktaking and daily inventory checks.
  
• Handle ingredients and equipment responsibly.
  

Operational Efficiency

• Ensure all kitchen equipment is in good working condition.
  
• Report maintenance issues promptly.
  
• Follow standard operating procedures (SOPs) for efficiency.
  

Skills & Competencies:

• Strong culinary skills and knowledge of international cuisines (or specific cuisine area).
  
• Time management and multitasking ability.
  
• Attention to detail and commitment to quality.
  
• Ability to work under pressure and as part of a team.
  
• Knowledge of food safety and hygiene regulations.