DEMI-CHEF DE PARTIE

Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.

• Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.                               

• Co-ordinates with Outlet Managers in ensuring that specific restaurant operations function efficiently and on time

• Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.

• Ensures that food is stored, prepared and secured hygienically and safely 

• Ensures that food is prepared and cooked according to specific recipes and wastage is minimised

• Helps to ensure that an accurate and up-to-date recipe bank is maintained

• Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.