Chef De Partie Room Service
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Inspect the setup of the workstation in room service
Prepare daily Ingredients and food Supplies requisition or transfer as per IRD menu
Ensure that all dishes are being prepared to the correct recipes and quantity
Ensure that cooks and DCDP receive the right training and optimum guidance
Control of cost and waste of room service
Anticipate shortages and communicate promptly to the sous chef or Exec. chef
Deputise the sous chefs absence and take charge of the kitchen operation
Determine how food should be presented and create decorative food displays
Prepare the schedule and follow the attendance of his team
Assist in preparing manning guide and budget of the dept
Estimate amounts and costs of required supplies
Record production and operational data on designated forms
Use Standard Recipes to prepare products
Prepares cooks serves Appetizers Savories Salads and Sandwiches
Prepares cooks serves hot and cold sauces and main dishes
Decorate and present portions and dishes with good garnishing techniques
Prepare and cook regional dishes appropriate to the hotel location and guest mix
Sharpen Use and Maintain Knives
Prepares cooks serves Pastries cakes yeast goods petits foursHot and cold desserts
Clean and Season Griddles and Pans
Use Kitchen Equipment utensils and tools
Thaw Frozen Food items safely
Qualifications :
- Strong knowledge of food safety standards and best practices.
- Ability to multitask and work efficiently under pressure in a highvolume kitchen environment.
- Excellent communication and interpersonal skills.
- Flexibility to work evenings weekends and holidays as required.
- Fun and enthusiastic.
- Have excellent organisation skills.
- Be a team player and enjoy succeeding as a team.
- Have a flexible approach to work.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Remote
Company Industry
Key Skills
- Abinitio
- Cooking
- Consumer Durables
- Interior Fit-Out
- IT System Administration
- ITI
