Under the general guidance and supervision of the Chef De Cuisine and within the limits of established policies, the Demi Chef De Partie will assist in the overseeing of all aspects of the kitchen management & production:/
Responsibilities:
- To undertake training deemed necessary by your superior.
- Directs and oversees the planning of training activities for the department.
- Manage and conducts all trainings for new Heartists.
- Teaches competition techniques.
Requirements:
- To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.
- To ensure food is correctly dated, labelled, rotated and stored.
- Be able to report substandard products, record and report the waste to your superior.
- To inform your superior of any goods required, to fill out any requisitions and hand them to superiors for signature.