Demi Chef De Partie

To direct and execute production of authentic starters & main courses FROM THEIR SPECIALIST CUISINE, ensuring all items are produced according to standard recipes, portion yield and with -in agreed time limit age.

• Direct, Prepare, Cook and finish specialist dished of their assigned cuisines including, starters, main courses according to specifications (Taste, Texture, and Presentation) at the live cooking station.
  
  Carry out multifarious tasks of cooking food whilst receiving instructions from the guest.
• Produce food of excellent quality through regular tasting, standardizing recipes, & being aware and follow company policy on the current allergen regulations.
• Menu planning and input in standardization of recipes.
  
  Setting standards for presentation, garnishing of food display according to these set standards.
• In concurrence with Head Chef creating procedures for reducing wastage during production.
  
  Doing stock take & ordering in line with business levels to achieve targeted food costs.
• Achieve savings through maintaining stock level of the section inventory according to business level, ordering the items in bulk, changing menu in line with seasonal produce at cheaper rates and introduce dishes on the daily & guest cuisine menu.
• Ensure strict adherence to the companys Health & Safety policies during shift.
• Overseeing delivery of ingredients for the section and ensuring that all food safety procedures are complied with during the delivery, cooking and storage process..