Demi Chef De Partie

As a Demi Chef de Partie, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any commis working with you, helping the Chef de parties, sous chef and head chef to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.