Demi Chef De partie (199103)

Food Preparation & Production

• Prepare, cook, and present Asian dishes according to established recipes, standards, and specifications.
• Ensure all food items are prepared in a timely manner and meet quality expectations.
• Assist in the daily mise en place and preparation of ingredients for service.
• Monitor portion control and minimize food wastage.
• Ensure consistency in taste, presentation, and quality of all dishes served.

Kitchen Operations

• Support the Chef de Partie in the day-to-day operation of the assigned kitchen section.
• Maintain cleanliness and organization of the work area at all times.
• Ensure all kitchen equipment is used safely and maintained properly.
• Assist in receiving, storing, and rotating food supplies following FIFO procedures.

Food Safety & Hygiene

• Comply with HACCP, food safety, and sanitation standards.
• Ensure proper storage temperatures and handling of food products.
• Follow all health and safety regulations and company policies.
• Maintain personal hygiene and professional appearance standards.

Teamwork & Development

• Work closely with colleagues to ensure efficient kitchen operations.
• Assist in training and guiding Commis Chefs and Kitchen Helpers when required.
• Communicate effectively with supervisors and team members.
• Participate in departmental meetings and training sessions.

Cost Control

• Support efforts to control food costs and reduce wastage.
• Ensure proper use of ingredients and kitchen supplies.
• Report any shortages, equipment issues, or quality concerns to supervisors.

Qualifications & Experience

• Diploma or Certificate in Culinary Arts or a related field preferred.
• Minimum 1–2 years of culinary experience in an Asian kitchen within a hotel, resort, or upscale restaurant.
• Knowledge of Asian cuisines, cooking techniques, sauces, spices, and presentation styles.
• Familiarity with food safety and HACCP standards.
• Ability to work in a fast-paced environment and under pressure.