At a glance
Automatically prepared from the listing. Check the original description for the full requirements.
Jump to the original descriptionResponsibilities
The Demi Chef De Partie is responsible for preparing and cooking food products while maintaining high standards of mise en place for production. They must also ensure kitchen equipment is cleaned and food products are stored and rotated according to safety protocols.
Requirements
The role requires the ability to perform food preparation tasks and maintain kitchen hygiene standards in a high-volume environment. Effective communication with operational departments and reporting of maintenance or safety issues are essential requirements.
Working hours
40 hours per week
Skills
- Food Preparation
- Mise En Place
- Kitchen Equipment Maintenance
- Health And Safety Compliance
- Food Storage
- Inventory Rotation
- Communication
- High Volume Production
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
Keywords
- Culinary
- Food Preparation
- Mise En Place
- Kitchen Equipment
- Health And Safety
- Food Storage
- Inventory Management
- High Volume Production
- Food Safety
- Kitchen Operations
Original job description
- Prepare, pre-cook and/or cook food products as directed.
- Prepare “mise en place” (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
- Clean kitchen equipment after use according to health and safety policies and procedures.
- Label, date, store and rotate food and beverage products in appropriate storage areas.
- Communicate effectively with all appropriate operational departments.
- Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
- Perform other duties as assigned or directed.
Details last changed . About these details
Report this job