Demi Chef De Partie

Key responsibilities Food Preparation : Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef.
Station Management: Keep your section organized, stocked, and clean during preparation and service.
Quality Standards : Ensure all dishes meet the restaurant’s presentation and quality standards.
Teamwork: Work closely with the kitchen team to maintain smooth and efficient operations.
Training & Development : Support junior employees (e.g., Commis Chefs) and continue developing your own skills.
Hygiene & Safety : Follow all food hygiene, safety, and cleanliness standards.

Job Tags: Κρήτη, Χανιά