Continental Demi Chef De Partie

Role & responsibilities

• Prepare daily mise en place for the assigned Continental section.
• Prepare and cook Continental dishes according to standard recipes and portion specifications.
• Handle and prepare pasta, sauces, soups, salads, vegetables, grills, poultry, meat, fish and other Continental preparations as required.
• Ensure consistency in taste, quality, presentation and portion control.
• Assist the Chef de Partie during breakfast, lunch, dinner, banquet and la carte service.
• Supervise and guide Commis Chefs and trainees working in the section.
• Ensure the workstation, equipment and utensils are clean, organised, and ready for service.
• Follow FIFO, proper food storage, labelling, and stock-rotation procedures.
• Monitor ingredient availability and report shortages to the Chef de Partie.
• Minimise food wastage and support kitchen cost-control procedures.
• Follow HACCP, food safety, hygiene, and sanitation standards at all times.
• Maintain proper temperature records and ensure safe handling of food.
• Operate kitchen equipment safely and report any defects or maintenance requirements.
• Assist with menu preparation, new dish development and recipe trials when required.
• Coordinate with other kitchen sections and the service team for smooth food service.
• Please maintain professional grooming, discipline, and teamwork.
• Perform other duties assigned by the Chef de Partie, Sous Chef or Executive Chef