Demi Chef de Partie

The primary responsibility of the Demi Chef de Partie is to amaze the patrons of our establishment with excellent cooking according to the chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success.

Responsibilities:

• Complete assigned tasks in an efficient and timely manner

• Complete daily checks of all mis en-place to ensure freshness and quality standards

• Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues

• Ensure adequacy of supplies at the cooking stations

• Enforce strict health and hygiene standards

• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

• Ensure all kitchen Colleagues are aware of standards and expectations

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow kitchen policies, procedures and service standards

• Have full knowledge of all menu items, daily features and promotions

• Help to maintain a climate of smooth and friendly cooperation

• Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Prepare ingredients that should be frequently available (vegetables, spices etc.)

• Put effort in optimizing the cooking process with attention to speed and quality

Qualifications & Assets:

• At least 1-year experience working in a similar position

• Ability to work variable shift pattern

• Ability to work cohesively as part of a team

• Ability to multitask and work well under pressure in a fast-paced environment

• Culinary school diploma

• Excellent use of various cooking methods, ingredients, equipment and processes

• Highly responsible & reliable

• Knowledge of best cooking practices