Demi Chef de Partie

To be responsible for supervising the assigned station within the Kitchen. To ensures that his/her station is managed efficiently and according to the established concept statements. To supervise the Cook I/II/III and the assigned kitchen Trainees. To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit. Organize food production in a cost effective and hygienic manner.

Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis. Constantly strive to improve operating procedures. To perform opening and closing procedures established for the assigned station. Identify opportunities for improving the efficiency of the operation of the assigned work station that will benefit our guests. Identify opportunities for reducing costs without affecting the level of service or product received by our guests. Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.

Controls the effort of superior Cleanness throughout the assigned work station. Control all efforts that our entire superior Save and Sound codes are in place at all times. Perform any other reasonable duties as required by the Chef de Cuisine from time to time.