Demi Chef de Partie

• Assist the Chef de Partie in preparing, cooking, and presenting dishes according to hotel standards and recipes. • Ensure all ingredients are fresh, properly stored, and prepared before service (mise en place). • Maintain high standards of food quality, taste, and presentation at all times. • Follow portion control and minimize waste. • Support smooth kitchen operations during service. • Ensure the kitchen and workstations are kept clean, sanitized, and organized. • Adhere to all food safety, hygiene, and health & safety regulations. • Communicate effectively with other kitchen team members and service staff. • Assist in training and guiding Commis Chefs when required. • Report any maintenance or equipment issues to the Chef de Partie or Sous Chef. • Participate in menu planning, stock control, and inventory when needed.