Demi-Chef de Partie

• To assist the Chef de Partie in organising and managing food production, ensuring the quality of all food prepared at the designated station, and participating in other food production areas as needed.
• Season and cook food according to recipes as per established standards.

• Ordering just enough to make sure necessary ingredients are always on hand without any going to waste.
• Ensure everything is stored properly for safety and space efficiency.
• Cook in bulk without generating waste.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

• National Certificate Level 3 (NC3) in Food Operation or equivalent qualifications.
• Any proven experience in the same field.
• Valid Food Handler Certificate.
• High level of professionalism.
• Team Oriented.
• Optimistic and upbeat attitude.
• Able to work in a fast-paced environment.
• Excellent organization and time management skills.
• Strong verbal and oral communication skills.

The management reserves the right to call only the most qualified candidates for this recruitment and selection exercise.