Demi Chef de Partie
2 days ago
Assist the Chef de Partie in the preparation and cooking of dishes according to menu specifications and recipes, ensuring that all dishes are cooked to the highest quality standards
Prepare ingredients, including butchering meat, filleting fish, and preparing vegetables
Ensure compliance with food safety and hygiene standards, and assist with maintaining all necessary documentation to ensure adherence to regulations
Train and mentor junior kitchen staff, ensuring that they are meeting performance standards and that their professional development needs are met
Collaborate with the management team to develop and implement strategies to drive sales and profitability
Maintain a clean, organized, and safe kitchen environment, ensuring that all equipment is well-maintained and functioning properly
1. Food Preparation and Cooking
Assist with Meal Preparation: Prepare ingredients, sauces, and dishes according to the specifications of the Chef de Partie or Sous Chef.
Cooking and Presentation: Cook food to the required standards of taste, texture, and appearance. This may include grilling, sautéing, frying, or baking depending on the section of the kitchen they work in.
Maintain Quality Control: Ensure food is of consistent quality, ensuring presentation meets the required standards and the food is prepared to order.
2. Station Responsibility
Manage Your Section: Take responsibility for a specific section in the kitchen (such as sauces, grill, pastry, or fish) and assist in ensuring the section runs smoothly.
Keep Workstations Clean: Maintain cleanliness and organization of your workstation. This includes cleaning equipment, utensils, and surfaces, and ensuring hygiene standards are met.
Stock and Inventory Management: Ensure your section is stocked with necessary ingredients and communicate when stock levels are low. This includes monitoring expiry dates and rotating stock.
Proven experience as a line cook or commis chef in a high-volume restaurant environment
Excellent culinary skills and knowledge of international and regional cuisines
Experience in food preparation and recipe development
Strong communication and interpersonal skills, with the ability to work effectively as part of a team
Strong organizational skills, with the ability to manage multiple tasks simultaneously
Demonstrated ability to work effectively in a fast-paced environment
Ability to work flexible hours, including evenings and weekends
Degree or diploma in culinary arts or related field is preferred, but not required
Culinary Knowledge: A solid understanding of cooking techniques, ingredients, and kitchen equipment.
Organization: Ability to manage and maintain an organized workstation, ensuring efficiency and cleanliness.
Attention to Detail: Precision in following recipes and ensuring food is prepared to specification, including presentation.
Teamwork: Ability to collaborate effectively with the kitchen team to ensure smooth service.
Communication Skills: Clear communication with other kitchen staff, including when to escalate issues or ask for help.
Time Management: Ability to work quickly and efficiently, especially during peak service times.
Physical Stamina: Ability to stand for long periods, carry heavy items, and work in a fast-paced, physically demanding environment.
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