Demi Chef De Partie - Lebanese Cuisine

Department: Production

Responsible To: Junior Sous Chef, Executive Sous Chef, Executive Chef

Job Summary:

The Demi Chef De Partie (DCDP) in Food & Beverage Production play essential roles in the culinary team, contributing to the planning, preparation, and presentation of culinary offerings.

DCDP - Established Duties:

• Menu Execution: Assist in executing menu items under the guidance of senior chefs, ensuring adherence to standardized recipes and presentation guidelines.
• Mis-en-place: Contribute to the preparation and organization of mis-en-place, ensuring efficient and timely readiness for service.
• Training and Development: Participate in on-the-job training programs to enhance culinary skills and stay updated on industry trends.
• Quality Control: Maintain high standards of food quality, taste, and presentation in line with established guidelines.
• Collaboration: Work closely with other team members, communicating effectively to ensure smooth kitchen operations.
• Kitchen Hygiene: Adhere to and promote strict hygiene and sanitation standards in food preparation areas.
• Inventory Control: Assist in monitoring and controlling inventory levels, minimizing wastage, and ensuring the availability of necessary ingredients.

The DCDP is an integral member of the culinary team, collectively contributing to the success of the kitchen and ensuring the delivery of high-quality culinary experiences for guests.