Demi Chef De Partie
Current* Food preparation: Prepare and cook dishes according to the menu, ensuring consistency in taste, flavor, and presentation* Kitchen management: Oversee the cooking process and manage timing to ensure timely service* Quality control: Maintain high standards of food quality, hygiene, and safety* Inventory management: Order supplies as needed while minimizing waste* Team leadership: Supervise junior kitchen staff, providing guidance and feedback* Training: Share knowledge and techniques that uphold the kitchen's standards* Compliance: Comply with all health and safety regulations* Kitchen cleanliness: Ensure that the kitchen areas are clean and tidy* Equipment maintenance: Maintain and use galley equipment*Safety: Comply with safety and company regulations
