Demi Chef De partie

Ensure that guests are satisfied with the production and presentation of food.Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.Ensure that all of the food listed in the daily menu is prepared.Prepare the orders in accordance with established standards.Pay utmost attention to the quantities planned for the food portions.Ensure that the products to be used to make food are prepared accurately and timely.Store the food in his/her work station in the most correct manner.Pay utmost attention to hygiene, cleaning and health conditions.Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.Carry out all responsibilities related to the quality management systems implemented at the facility.Carry out all other duties assigned by managers and hotel management not specified in the job description.