Demi Chef de Partie

SUMMARY:
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POSITION INFO:
Key Responsibilities Prepare and cook assigned menu items according to approved recipes and specifications. Maintain consistency in taste, portioning, and presentation. Ensure mise-en-place is completed before each service. Maintain detailed knowledge of menus, ingredients, and preparation methods. Follow production requirements and instructions from senior chefs. Maintain quality standards during high-volume service periods. Support other kitchen sections when operationally required. Ensure the assigned section is correctly prepared, organised, and stocked before service. Monitor ingredient and equipment requirements throughout the shift. Coordinate effectively with the Chef de Partie and other kitchen sections. Support the pass and overall service flow when required. Communicate shortages, delays, and operational challenges promptly. Work independently when required while maintaining kitchen standards. Assist with restaurant, banqueting, and function requirements. Monitor stock levels within the assigned section. Assist with stocktaking and requisitioning. Follow approved issuing and storage procedures. Apply correct portion control standards. Minimise food waste through effective preparation and product utilisation. Report shortages, damaged products, and unusual stock variances. Handle kitchen equipment correctly to minimise loss and damage. Maintain a clean, safe, and hygienic kitchen environment. Follow all HACCP procedures and maintain required records. Maintain excellent personal hygiene and grooming standards. Ensure correct food storage, labelling, rotation, and temperature control. Check expiry dates and product condition regularly. Prevent cross-contamination through correct food-handling practices. Keep the section, equipment, and working areas clean and sanitised. Report food safety, equipment, and workplace hazards immediately. Support the Chef de Partie in coordinating the assigned section. Communicate professionally with Kitchen and Front of House teams. Guide Commis Chefs and junior kitchen employees when required. Share product knowledge and correct preparation techniques. Take ownership of assigned responsibilities and follow through on commitments. Respond positively to coaching and development. Support colleagues during busy service periods. Demonstrate professional conduct and respect at all times. Take Responsibility through ownership of your section and assigned duties. Demonstrate Accountability for food quality, preparation, and standards. Act with Integrity in food handling, stock control, and food safety practices. Deliver exceptional Service through your contribution to the guest experience. Pursue Excellence through consistent quality and continuous improvement.