Demi Chef de Partie
Core
Organize shift operations and mise-en-place production for a kitchen section, executing orders and maintaining stock rotation under the Chef de Partie.
Role type
Demi Chef de Partie
Builds
Food service for hotel guests and banquets
Domain
Hospitality / Culinary
Required skills
Mise-en-place management, order execution, inventory requisitions, portion control, hygiene compliance, equipment troubleshooting, shift handover, junior staff supervision, recipe adherence, safety policy enforcement
Preferred skills
Cost awareness, menu development, computer skills, culinary certification
Technologies
Recipe index, log book, information board
Responsibilities
Organize shift operations and mise-en-place production, execute orders from Chef de Partie, manage daily inventory requisitions, maintain section cleanliness and food storage, check Commis Chefs on hygiene, report equipment failures, assist in composing new recipes, adhere to fire and safety policies
Seniority
Mid-level IC
