demi chef de parties
bateel
Total years of experience :12 years, 8 Months
Duties and Responsiblities
• To monitor stock movement and be responsible for ordering on your section.
• To ensure minimum kitchen wastage.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To be responsible for completing your mis en place.
• To learn and record skills and recipes from other members of the department
• To report any maintenance issues to the Head Chef immediately.
• To comply with all Goodwood policies and procedures to ensure that all statutory regulations are observed.
• To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
• To ensure all statutory regulations are adhered to, such as food hygiene policies.
• To be flexible and willing to help the restaurant kitchen at busy times if required.
• Preparing mise- en-sence palace.
• Cleaning and sanitizing the work place.
• Preparing hygienic foods.
• Receiving and washing, sanitizing fresh vegetables.
• Attending daily meetings and training
• Receiving food items and storing using FIFO rules.
• Controlling wastages
• Making salads and salads dressing.
• To comply with condition of the food hygiene and policies.
• To be flexible and willing to help other department at busy times if required.
• To understand daily departmental costs and how they influence profit and loss results.
Checking Miss-en-place in according to day of Menu.
Maintaining high standards of hygiene.
Preparing the ingredients for a senior chef.
Measuring dish ingredients and portion sizes accurately.
Dealing with deliveries and stock rotation.
Reporting to the demi chef de parties or chef de parties.
Helps to maximize the profit by controlling the wastage and pilferage.
Duties and responsibilities:
• To assist the senior chefs.
• Preparing mess en palace.
• Cleaning and sanitizing the work place.
• Preparing hygienic foods.
• Receiving and washing vegetables
• Attending daily meetings and training
• Receiving food items and storing using FIFO rules.
• Controlling wastages
• Preparing soups and sauces.
• Making salads and salads dressings.
6 months internship with specialization on food production department. Trainee of the months