Demi Chef De Partie
Arnag
Total years of experience :5 years, 2 Months
• Overseeing subordinates for the proper handling and preparation of raw items and cooked foods before serving to the guests.
• Delegates each supervisee their designated areas especially checking and making mise-en-place and do necessary preparations if needed.
• Do daily requisition of all stocks needed for the day and always checking every item if still good for cooking and for consumption.
• Summarizes and reports all guest complaints and unexpected problems to the head chef for necessary actions.
• Responsible in preparing and making sauces and dressings for the restaurant and all outlets.
• Monitors supervisees and their daily work for effective and efficient tasking.
• Responsible in creating, preparing and cooking menus for weekly buffets.
• Performs daily and month-end inventory.
• Performs other tasks required by the Executive Chef/Restaurant Manager.