Demi Chef De Partie - ΚΕΡΚΥΡΑ

Food Preparation : Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef Station Management:  Keep your section organized, stocked, and clean during preparation and service Quality Standards : Ensure all dishes meet the restaurant’s presentation and quality standards Teamwork:  Work closely with the kitchen team to maintain smooth and efficient operations Training & Development : Support junior employees (e.g., Commis Chefs) and continue developing your own skills Hygiene & Safety : Follow all food hygiene, safety, and cleanliness standards