Demi Chef de Partie

o Organize together with the Chef de Partie shifting in the section with regard to mise en place production and its service.
o Take orders from his/her Chef de Partie and carry them out in the correct manner.
o Responsible for completing the daily checklist regarding mise-en-place and food storage.
o Together with his/her Chef de Partie write daily wine, dry store, food requisitions, and kitchen transfers on the appropriate forms for the approval of the Head Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section.
o Maintain good colleagues relations and motivate colleagues.
o Work to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.
o Attend daily meetings with the Head Chef and other meetings as requested by the Head Chef/ Sous Chef.
o Check the main information board regarding changes in any Banquets or other information regarding the organization.
o Report any problems regarding the failure of machinery and small equipment to the Head Chef and follow up and ensure necessary work has been carried out.
o Pass all information about to the next shift functions.
o Take charge of the section during the absence of Chef De Partie
o Comply with all Gaia standards and HACCP guidelines.

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  Established in 2011, Fundamental Hospitality is a UAE born company that unifies the regions leading lifestyle concepts.

monica BiscaActive 6 hours ago