Demi Chef De Partie

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

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