Demi Chef De Partie

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head/sous chef; ensuring food safety standards are adhered to at all times

Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures

Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times

Team Collaboration – communicate effectively with all other team members and assist/support all colleagues where necessary

Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation

Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

Proven experience working in as a Commis Chef or similar role

Knowledge of various cooking techniques and cuisines

Strong understanding of food safety and sanitation practices

Ability to work in a fast-paced, high-pressure environment

Excellent attention to detail and organisational skills

Strong communication and teamwork abilities

Works according to the BaxterStorey core values