Demi Chef de Partie (Fine Dining)

**Responsibilities**: - Prepares, arranges, and serves all food according to the standards set by the Executive Sous Chef. - Reports equipment on the section requiring repairs and maintenance. - Does daily routine tasks by himself and in conjunction with his supervisor. - Controls costs by minimizing spoilage, waste and exercising portion control. - Handles machines, furniture, equipment and utensils the proper way and cleans them after use. - Cleans refrigerators, work tables, and ensures that working areas are kept clean at all times. - Follow the established procedures and performs special duties as may be assigned by supervisor. - Reports to the chef de partie the need for food requisitions from the store in time. **Your experience and skills include**: - Ability to focus attention on guest needs, remaining calm and courteous at all times - Strong interpersonal and problem solving abilities - Ability to work well under pressure in a fast paced environment - Ability to work cohesively and collaboratively as part of a team - Minimum of one year working experience in the same field