Demi Chef de Partie

This role involves assisting the Executive Chef and Head Chef in managing daily kitchen operations while preparing and supervising Western and continental cuisine. The position requires ensuring consistency in food quality, taste, and presentation, alongside supervising and training kitchen associates for efficient workflow. Key responsibilities include monitoring food costs, controlling wastage, and maintaining strict food safety and hygiene standards. The role also entails coordinating with other kitchen sections and service teams to ensure smooth hotel operations.