Demi Chef De Partie
Demi Chef De Partie
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Scope of Position:
A Demi Chef De Partie works as part of the kitchen team and is involved in the daily preparation and presentation of food which inludes breakfast lunch and dinner for A la Carte room service functions and buffet service. This position is also the first point of contact for Commis Chefs and supports the Chef de Partie in managing their station.
Specific duties responsibilities & Key performance areas
Responsibilities:
- Prepare and present menu items showing variety and flair within the cost margins specified by the hotel.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Order necessary foods according to proposed business demands. Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.
- Liaise with Restaurant employees regarding the availability of menu items additions to the menu and any relevant changes.
- Work with and coordinate the work of apprentices in the preparation and production of food as required.
- Prepare and ensures availability of mis en place as required.
- Support/Coach/Lead & Motivate kitchen colleagues
- Actively share ideas opinions & suggestions in daily shift briefings
- Ensure storeroom requisitions are accurate to minimize repeat visits
- Ensure all kitchen colleagues are aware of standards & expectations
- Promote Health and Safety at all times ensuring proper hygiene as per municipality requirements local regulations and brand standards
- Ensure all grooming spot check and temperature control sheets are filled as required
- Maintain cleanliness and proper rotation of product in all chillers
- Minimize wastage/ spoilage
- Maintain consistent on the job training sessions for culinary colleagues
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
- Strives to maintain & improve all food preparations & presentations
- Strives to improve TrustYou results for Food Quality
- Act as an extension of kitchen managers to communicate food consistency & quality
- Assign and follow up tasks as dictated by business volumes
- Performs any other reasonable duties as required by the department head.
- Keep all working areas clean and tidy. Ensure all equipment is maintained serviced and cleaned. Report any problems to the Executive Chef.
- Assist and liaise with chef on duty as required.
- Any other duties assigned by your manager.
Qualifications :
- Bachelors Degree and/or any Culinary Diploma
- Previous experience in a fullservice Hotel is preferred.
- Accredditation from a recognized culinary school would be advantageous.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
