Demi Chef de Partie

1. Station Management: a. Manage and oversee a specific kitchen station, ensuring all tasks are completed efficiently and to the highest standards. b. Ensure all mise en place is prepared according to pre-established recipes and standards before service. 2. Supervision and Training: a. Supervise commis chefs, providing guidance and training as necessary to ensure consistent performance and development. b. Delegate tasks effectively to commis chefs and monitor their progress. 3. Service: a. Work during lunch and dinner service, assisting with plating and serving dishes to ensure timely and accurate delivery to guests. b. Maintain high standards of presentation and quality during service. 4. Hygiene and Organization: a. Ensure the kitchen is clean, organized, and adheres to hygiene standards at all times. b. Ensure all items are clearly labeled and dated to maintain freshness and compliance with health regulations. 5. Stock and Ordering: a. Oversee the stock levels of ingredients, ensuring that the kitchen is well-stocked, and ingredients are properly stored. b. Assist in the ordering of ingredients, ensuring quality and cost-effectiveness.