Volcan Restaurant offers a refined dining experience in the heart of Floreal, just steps from Trou aux Cerfs. Savour elevated dishes crafted with care while taking in sweeping mountain and coastal views.
Join our culinary team in the vibrant Plaines Wilhems region, where passion for gastronomy meets innovation. We are seeking a talented Demi Chef de Partie to enhance our culinary offerings and contribute to a dynamic kitchen atmosphere.
The Demi Chef de Partie supports the Chef de Partie in the preparation and production of food within the assigned kitchen section. The role ensures that food is prepared in accordance with established standards, maintains consistency and quality, and contributes to the efficient operation of kitchen services.
Food Preparation & Production
• Assist in the preparation, cooking, and presentation of food items in accordance with established recipes and standards.
• Ensure consistency in taste, portioning, and presentation of dishes.
• Support the Chef de Partie in managing the assigned section during service.
• Ensure timely preparation and delivery of food orders.
Section Support
• Assist in the organisation and coordination of activities within the assigned kitchen section.
• Ensure proper preparation of ingredients (mise en place) prior to service.
• Monitor stock levels within the section and report shortages where necessary.
• Ensure proper storage and rotation of food items.
Quality Control
• Maintain food quality and consistency in line with Company standards.
• Ensure compliance with menu specifications and presentation requirements.
Team Support
• Support Kitchen Helpers and junior staff in daily kitchen operations.
• Work collaboratively with the kitchen team to ensure smooth service delivery.
• Follow instructions from the Chef de Partie and Management.
Hygiene, Health & Safety Compliance
• Maintain high standards of hygiene, cleanliness, and food safety within the kitchen.
• Ensure compliance with health and safety regulations and Company procedures.
• Handle food in accordance with established hygiene practices.
Equipment & Inventory Management
• Ensure proper use and care of kitchen equipment.
• Report any malfunction, damage, or loss of equipment.
• Assist in minimising waste and ensuring efficient use of resources.
