半主廚

Your day-today:

• Support the Chef de Partie or Sous Chef in the daily operation and work. 
• Keep work area at all times in hygienic conditions according to the rules set by the hotel. 
•  Control food stock and food cost in his section.  
•  Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites. 
•  Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.  
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions.  
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.