Demi Chef de Partie (Goan Food Specialist)

Section Preparation: Help the Chef de Partie (CDP) prepare ingredients, cook dishes, and handle service for a specific kitchen station (such as the grill, sauce, pantry, or pastry). Mise en Place: Organize and prepare the workstation (mise en place) before service hours begin to ensure smooth operations. Supervision & Training: Oversee, guide, and train junior staff, such as Commis Chefs and kitchen apprentices. Quality & Portion Control: Maintain consistent food flavor, visual presentation, and proper portion sizes according to established recipes and standards. Stock & Inventory: Monitor ingredient levels, assist with stock control, and help track supplies to reduce waste. Hygiene & Safety: Strictly follow food safety, sanitation, and kitchen cleanliness rules at all times. Menu & Creative Support: Assist senior kitchen staff including the Sous Chef and Executive Chef with testing or developing new menu items.