Demi Chef De Partie
Core
Prepare food for a la carte and buffet menus ensuring consistency with hotel recipes and standards while maintaining high safety and sanitation levels.
Role type
Demi Chef de Partie (Culinary)
Builds
Food items for hotel dining outlets
Domain
Hospitality / Fine Dining
Required skills
Food preparation, menu knowledge, mise en place management, inventory rotation, sanitation compliance, equipment maintenance, shift briefing participation, guest service support
Preferred skills
Diploma in Culinary discipline, Microsoft Windows proficiency
Technologies
None
Responsibilities
Ensure consistency in food preparation for a la carte and buffet menus, complete daily checks of mise en place, maintain proper rotation of product in chillers, ensure cleanliness of work areas and equipment, liaise with Outlet Chefs regarding guest feedback, follow all safety and sanitation policies
Seniority
Mid-level, hands-on IC