Demi Chef De Partie French Brasserie Lyon

Major Responsibilities:

• To be responsible for supervising the assigned station within the French Brasserie Kitchen.
• To ensure that his/her station is managed efficiently and according to the established concept statements.
• To supervise the Commis de cuisine and the assigned kitchen Trainees.
• To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
• Organize food production in a cost effective and hygienic manner.
• Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
• Constantly strive to improve operating procedures.
• To perform opening and closing procedures established for the assigned station.
• Identify opportunities for improving the efficiency of the operation of the assigned work station that will benefit our guests.
• Identify opportunities for reducing costs without affecting the level of service or product received by our guests.
• Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Controls the effort of superior Cleanness throughout the assigned work station.
• Control all efforts that our entire superior Save and Sound codes are in place at all times.
• Perform any other reasonable duties as required by the Chef de cuisine (French Brasserie) from time to time.