I. BASIC PURPOSE / JOB BRIEF:

Responsible for a particular section in the kitchen and oversees the preparation, cooking and is directly involved in the presentation of all dishes in the specific section. The Demi Chef de Partie also assists the sous chefs and chef de cuisine in the development of new items.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Ensures that the preparation, cooking and the presentation of the dishes in the assigned section meets the highest quality standards
• Monitors inventory levels of all food items and updates the immediate superior on all items that are out of stock or running low
• Implements food safety, hygiene and sanitation rules in his particular section
• Estimates daily production needs and output to avoid oversupply and prevent spoilage of ingredients and pre-cooked items
• Maintains all food preparation and cooking equipment in his section in good condition and reports any issues to the immediate superior
• Updates all relevant hygiene records such as storage temperature logs, internal cooking temperature logs, etc.
• Relays the proper endorsements to the next in charge of the shift
• Completes all tasks assigned by the immediate superior

III. JOB SPECIFICATIONS:

Educational Requirement:

• College level with additional improvement programs related to Culinary

Experience Requirement:

• At least 7 years culinary experience, 3 years in the same capacity

Skills and Attributes: 

• Motivational and coaching skills
• Able to enforce food safety and sanitation regulations 
• Working knowledge of procurement software (i.e. RedRock)
• Able to operate different kitchen equipment.

Other Qualifications: 

• Willing to extend working hours as needed