Demi Chef De Partie

Sofitel Sydney Wentworth

Jaipur, India
On-site
Daily mise-en-place organization
Food quality and portion control
Staff training and supervision
The role involves organizing section shifts and ensuring high-quality mise-en-place production for service

Job Summary

  • The role involves organizing section shifts and ensuring high-quality mise-en-place production for service.
  • Candidates are responsible for daily food preparation checks regarding portion size, quantity, and quality against recipe indices.
  • The position requires maintaining strict hygiene standards, training junior staff, and assisting the Chef de Cuisine with new recipes.

Matching Summary

The role involves organizing section shifts and ensuring high-quality mise-en-place production for service.

Skills & Requirements

Must-have

  • Daily mise-en-place organization
  • Food quality and portion control
  • Staff training and supervision
  • Inventory requisition and stock rotation
  • Hygiene and safety policy adherence

Nice-to-have

  • Recipe development assistance
  • Menu idea contribution
  • Strong colleague motivation skills
  • Punctuality and uniform compliance

Key Requirements

  • Understanding of fire, hygiene, and safety policies
  • Ability to complete daily checklists and requisitions
  • Experience in kitchen hierarchy and reporting structures

Work Rights

Not specified

Tailored Resume

Cover Letter