Position Demi Chef de Partie
Department/Function Prada ION Caffè
Reports to Sous Chef (direct)
Direct Reports NIL
purpose
Responsible for the base line preparation and creation of menu dishes, following the
manager's directives while working in a team and adhering to health and sanitary norms
as well as company standards.
Responsibilities
Handles the reception of raw materials, assesses their freshness, and stores them
according to FDA norms, reporting any discrepancies due to transport or storage
issues.
Manages basic preparations, cleans raw materials, and prepares the line based on
the menu, following recipes and ingredient quantities provided in company
manuals.
Prepares menu dishes (starters, first courses, second courses, sides, desserts, deli
items, and cold dishes), coordinating with the team.
Ensures each dish is crafted with precision and attention to detail, performs
decorations, and plates according to the company's presentation and quality
standards.
Uses appropriate tools and equipment for each task, operating safely and
maintaining their cleanliness.
Organizes individual workstation respecting shared spaces.
Knows proper food management, different cooking techniques, and applies control
procedures on conservation status.
Proactively signals depleted products/ ingredients, checks expirations, and compiles
reports on daily stock levels.
Actively collaborates with the service area to ensure proper service timing and fulfill
customer requests.
Adheres to company procedures and hygiene regulations, ensuring safety
compliance.
Ensures proper handover to colleagues of the next shift or day.
To assist with inventory management, including ordering supplies and monitoring
stock levels.
Ensure kitchen equipment clean and maintain on the regular basis.
Assist Sous chef with their tasks and responsibilities.
Communicate effectively with other kitchen staffs to ensure smooth service and team
work.
Learn from Sous chef and participate in training and development programs.
Monitor food quality and report any issues to Sous chef.
Ensure food safety and hygiene practices are in place and followed by junior cooks.
These activities are intended to be illustrative and not exhaustive
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