Demi Chef de Partie

• Assist the Chef de Partie in preparing, cooking, and presenting dishes according to hotel standards and recipes.

• Ensure all ingredients are fresh, properly stored, and prepared before service (mise en place).
• Maintain high standards of food quality, taste, and presentation at all times.
• Follow portion control and minimize waste.
• Support smooth kitchen operations during service.
• Ensure the kitchen and workstations are kept clean, sanitized, and organized.
• Adhere to all food safety, hygiene, and health & safety regulations.
• Communicate effectively with other kitchen team members and service staff.
• Assist in training and guiding Commis Chefs when required.
• Report any maintenance or equipment issues to the Chef de Partie or Sous Chef.
• Participate in menu planning, stock control, and inventory when needed.