Demi Chef de Partie

Morning Routine

• Preparation and Setup:
  Start the day by organizing your workstation, ensuring all tools and ingredients are ready for use.
• Inventory Check:
  Review stock levels of ingredients and supplies. Place orders for any items running low.

• Cooking and Preparation:
  Assist in the preparation and cooking of dishes according to the hotel's standards and recipes.
• Plating and Presentation:
  Ensure that dishes are beautifully presented and meet the hotel's aesthetic standards.

• Tasting and Testing:
  Regularly taste dishes to ensure they meet the highest quality standards. Adjust recipes as needed.
• Consistency:
  Maintain consistency in taste, texture, and presentation across all dishes.

• Team Coordination:
  Work closely with other kitchen staff, including chefs and kitchen assistants, to coordinate efforts and maintain a smooth workflow.
• Training and Mentoring:
  Assist in training and mentoring junior kitchen staff and apprentices.

• Guest Engagement:
  Occasionally interact with guests, especially during live cooking stations or special events.
• Feedback Collection:
  Gather feedback from guests and colleagues to continuously improve dishes and services.

• Documentation:
  Maintain detailed records of recipes, production schedules, and inventory.
• Compliance:
  Ensure all activities comply with health and safety regulations.

• Cleaning and Maintenance:
  Clean and sanitize the workstation and equipment. Ensure everything is in order for the next day.
• Review and Plan:
  Reflect on the day's work, review any feedback received, and plan for the next day's tasks.

Working as a Demi Chef de Partie in a luxury hotel is both challenging and rewarding, requiring a blend of technical skill, creativity, and excellent organizational abilities.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.