Job description for Demi Chef De Partie at PT. GLOBAL BOGA RASA
Job Summary
Responsible for managing the daily operation of the assigned kitchen section, ensuring food preparation, quality, hygiene, and service execution meet the restaurant's standards, while providing guidance to Commis and junior kitchen staff.
Key Responsibilities
- Manage the daily operation and readiness of the assigned kitchen section, including proper mise en place before service.
- Prepare and cook food according to established recipes, standards, portion, taste, and presentation requirements.
- Monitor food quality and consistency during preparation and service.
- Guide, delegate tasks to, and monitor the performance of Commis and junior kitchen staff.
- Monitor ingredient availability, stock levels, FIFO/FEFO, portion control, and minimize food waste.
- Ensure compliance with food safety, hygiene, sanitation, and HACCP procedures.
- Coordinate with the Junior Sous Chef and other kitchen sections to ensure smooth and timely service.
- Report operational issues, equipment problems, stock requirements, and other concerns to the Junior Sous Chef and assist with other kitchen duties as assigned.
Requirements
- Minimum 2–3 years of experience in a professional kitchen, preferably in a restaurant or hotel environment.
- Previous experience as Demi Chef de Partie, Senior Commis, or equivalent is preferred.
- Strong knowledge of food preparation, cooking techniques, mise en place, food safety, and kitchen hygiene.
- Able to independently handle an assigned kitchen section and guide or supervise Commis and junior kitchen staff.
- Strong teamwork, communication, discipline, attention to detail, and ability to work effectively under pressure.
