Demi Chef De Partie/ Tổ Phó Tổ Bếp

• To monitor stock movement and be responsible for ordering on section.
• To ensure minimum kitchen wastage.
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To learn and record skills and recipes from other members of the department.
• To report any maintenance issues to the Chef Executive immediately.
• To liaise with the Chef Executive /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 require.
• Have full knowledge of all menu items, daily features and promotions.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Other duties as assigned.

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