Demi Chef de Partie

Dünən

151

Assist the Chef de Partie in managing daily kitchen operations within the assigned section.
Prepare, cook, and present dishes according to established recipes and quality standards.
Ensure proper food preparation, portion control, and attractive presentation.
Maintain cleanliness, organization, and hygiene in the kitchen.
Follow HACCP and food safety procedures.
Assist with inventory management, stock rotation, and minimizing food waste.
Support junior kitchen associates and collaborate with other kitchen sections.
Maintain consistency and efficiency during busy service periods.

Minimum 1–2 years of relevant culinary experience, preferably in a hotel or reputable restaurant.
Basic to intermediate knowledge of culinary techniques and food preparation.
Passion for cooking, creativity, and attention to detail.
Understanding of food hygiene and safety practices.
Ability to work effectively in a fast-paced kitchen environment.
Strong teamwork, discipline, and willingness to learn.
Culinary education or relevant training is an advantage.