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CHEF DE PARTIE / DEMI CHEF / JR SOUS CHEF

$ 3,000 - $ 3,000 / Per Mon

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In this , you will chop, mix, and make entrees, sauces, or side-dishes as the only kitchen worker in your section. You will also manage the inventory of raw ingredients and waste disposal. You will ensure compliance with the highest quality, hygiene, and health standards. Success in this role will be demonstrated by delivering and developing dishes to expand restaurant clientele, improve reputation, attract new customers, and increase profits.



Job Responsibilities and Duties

Assists the kitchen team in daily food preparation activities
Monitors inventory and expiration dates of raw goods
Supports the growth of commis chefs
Ensures high quality food production, preparation, and presentation
Observes all applicable standards
Ensures work area remains clean

Job Requirements

Minimum 1 year of culinary experience
Culinary training or apprenticeship certification a plus
Able to maintain cost and quality standards
Excellent communication skills
Proven culinary catering talent
Able to work effectively under pressure