4 demi chef de partie jobs found

The Demi Chef de Partie supports the Chef de Partie in creating optimum guest satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of the relevant kitchen operation. Responsibilities Assumes control of all subordinate kitchen associates to ensure that all day to day operational matters are handled timely to exceed guests’ expectations on behalf of the Chef de Partie. Works closely with service operations in ensuring that specific outlet operations function efficiently. Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards. Supports the Executive Chef in menu planning as directed, utilising sales analysis and menu engineering techniques accordingly. Role model the adherance to the standards of hygiene and cleanliness in all kitchen and related areas. Requirements...

What’s the job? Prepare food in accordance with portion and quality standards specified in recipes. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Assists with the preparation, presentation, decoration and storage all the dishes Prepares in advance food, beverage, material and equipment needed for the service Requirements: At least 2 to 3 years' culinary experience is required for the positions of chef de Partie / Demi Chef Fresh graduates of Culinary schools are encouraged to apply for the position of Commis Able to work shifts, on week-ends and public holidays Positions open to Malaysians only

Plan, prepare, cook and present dishes within company guidelines. Arranges all food items properly in stores. Performs all other tasks assigned by Head Chef Cleaning, tidying and maintaining the kitchen and tools. Assisting in all activities in the kitchen.

Demi Chef is responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities.   Job Responsibility 1.     To Support the Chef de Partie or Sous Chef in the daily operation and work. 2.     To work according to the menu specifications by the Chef de Partie or Sous Chef. 3.     To prepare the daily mis-en- place (cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) and production of food (cooking). 4.     To control and monitor food stock and food cost. 5.     To assist in all areas of the kitchen for breakfast, lunch and dinner. 6.     To assist with receiving and checking of deliveries as required. 7.     To assist in the security of the stores and fridges in the kitchen area. 8.     To Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and...