Demi Chef De Partie continental

Maintain consistency in taste, quality, presentation, and portion control.

Supervise and guide Commis Chefs and other junior kitchen staff in the Tandoor section.

Ensure proper mise en place and timely preparation of ingredients before service.

Maintain high standards of hygiene, cleanliness, and food safety in the kitchen.

Monitor food stock, storage, and wastage and report shortages to the CDP/Sous Chef.

Operate and maintain the tandoor and other kitchen equipment safely and efficiently.

Coordinate with other kitchen sections to ensure smooth and timely service.

Follow hotel standards, HACCP procedures, and departmental SOPs.

Assist in menu preparation, new dish development, and daily specials when required.

Support the CDP/Sous Chef during busy service periods and ensure efficient kitchen operations.