Demi Chef de Partie

Setting up the kitchen prior to a restaurant’s opening Preparing a particular kitchen station by bringing all food containers to that point in the line Cooking a specific portion of each plated meal

Duties & Responsibilities: Assisting with marinating, cutting and precooking foods Cleaning the kitchen before the restaurant closes Cleaning and sanitizing their area with warm water and soap Wrapping unused items and storing them in proper areas at the end of a shift Plating food creatively and maximizing customer enjoyment Qualifications & Skills: Have a valid Food License & HACCP Certification A mature outlook Quality driven Impeccable attention-to-detail Excellent communication and organisational skills A friendly and approachable manner A genuine passion for the hospitality industry