Demi-chef de partie

Responsibilities: Ensure that the quality of food and hygiene reach to the school standard Responsible for the food preparation in a kitchen and able to perform service Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis Train and supervise apprentices and cooks under his command Manage the storage, cleaning, and hygiene of his workplace Good knowledge of the food production for banquets, buffets, and a la carte Develop and prepare menus in collaboration with Chef de partie and able to work independently Order, receive and control, fresh goods according to the standards in force Have good interaction with the production Kitchen in Bulle Campus and create synergy Control the cleanness of the kitchen according to the Weekly Cleaning planning Always demonstrate the better methods of work and demonstrate good knowledge of inventory management Good knowledge of different cooking methods, sauces, food products and the kitchen equipment’s Great knowledge of HACCP practices.