Demi Chef De Partie (Hospitality) at Nicole Sinclair Consulting

Description

• The demi chef will be responsible for all dishes prepared in his section, he must be knowledgeable about the section he oversees as well as how a kitchen functions as a whole.
• Being organized and able to work in fast-paced, high-pressure situations is important. In the kitchen, the demi chef oversees line or station cooks within a production area such as the potager, saucier, vegetable cook, or pastry chef.

Responsibilities

• Preparation and cooking of food
• Assisting in all areas of the kitchen for breakfast, lunch, and dinner
• Ensuring the kitchen areas are clean and tidy
• Maintaining Health & Safety standards
• Providing customer service to staff and customers
• Responsible for kitchen laundry and laundry of all kitchen/dining linen.
• In charge of kitchen storage
• Degreasing of kitchen equipment
• Assist cook mate and all other duties as assigned.

Competencies / Skill / Requirements

• Minimum of OND experience required
• At least 2 years of experience required.
• Good knowledge of kitchen hygiene and safety
• High precision and accuracy, attention to details
• Ability to work in a team
• Previous kitchen experience within hospitality, ideally in a fine-dining operation
• Excellent interpersonal and communication skills
• Excellent ability to communicate effectively
• Be self-motivated and able to work under your own initiative.