Staff Kitchen – Demi Chef De Partie
Job Description
About the job:
Summary of Responsibilities: Reporting to Executive Head Chef/Executive Sous Chef, responsibilities include but are not limited to the following:
Prepare the daily mise-en-place and food production in different sections of the kitchen
Ensure daily adherence to HACCP and keep the team updated with new recipes and preparation techniques
Contribute to the morale and team spirit of the resort by maintaining good relationships with colleagues
Qualifications:
Education:
Any combination of education, training or experience that provides the required knowledge, skills and abilities
Experience:
At least two years’ previous experience the same role in a similar environment required Fire Safety Training preferred, First Aid Training, Heath and Kitchen Safety Training required
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