Demi Chef de Partie

As a Demi Chef de Partie, I fully understand the Six Senses vision of helping people reconnect with themselves, with others, and with the world around them, as well as our values of local and global sensitivity, artisanal experiences, emotional hospitality, responsibility and care, fun and extravagance, and pioneering wellness.

Sustainability, Wellness, and Extraordinary Experiences are part of the fundamental pillars of everything we do at Six Senses. I will ensure that I preserve and transmit these values, fostering knowledge, involvement, and the active participation of everyone in our brand's initiatives.

As a Demi Chef de Partie, I will be responsible for supporting the Chef de Partie and the kitchen team in the correct organization and operation of the assigned station:

• Prepare and elaborate meats, fish, seafood, poultry, vegetables, and other products, performing the necessary mise en place tasks, including washing, peeling, cutting, and organizing ingredients.

• Collaborate in the daily organization and operation of the station, following the instructions of the Chef de Cuisine, Sous Chef, and Chef de Partie.

• Guarantee the quality, freshness, and correct handling of products, respecting established recipes, weights, cooking methods, and presentation standards.

• Collaborate in the reception of goods, verifying their quality and ensuring their correct labeling, storage, and preservation.

• Support the setup, replenishment, and breakdown of workstations and buffets, as well as the organization and maintenance of the Fogons restaurant.

• Perform daily and weekly operational controls, including temperature, labeling, dating, and food preservation controls.

• Collaborate in cost control, minimizing food waste and making responsible use of raw materials and available resources.

• Maintain work areas, utensils, and equipment clean and in perfect condition, reporting any incidents or maintenance needs.

• Collaborate with different kitchen stations when necessary, contributing to efficient service and the smooth functioning of the team.

• Communicate any incident, special request, or guest comment to the Chef de Partie or the supervisory team.

• Strictly comply with Six Senses policies and procedures regarding hygiene, food safety, fire prevention, and occupational safety.

• Participate actively in department training and meetings, fostering teamwork and continuous improvement.

• Comply with Six Senses standards and guidelines, including LQA, contributing to offering an exceptional experience to both guests and hosts.

• Perform any other additional task assigned by the Chef de Cuisine, Executive Chef, or Sous Chef, in accordance with the operational needs of the department.