Demi Chef De Partie

The Demi Chef de Partie assists the Chef de Partie to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef

JOB SUMMARY:

The Demi Chef de Partie assists the Chef de Partie to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef. Ensures proper sanitation in the kitchen, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels.

Ensures to maintain the resort food cost at all times. Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service.

Communicates with guests and shares feedback with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.

DUTIES AND RESPONSIBILITIES:

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.

• Liaise with the butcher on the amount of meat required for the day
• Check the fridge and thereafter informs the Chef and the requisition for the day
• Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary
• Avoids wastage at all time
• Ensures the quality levels of kitchen production and presentation are maintained at its highest level at all times.
• Ensures that all mise-en place is correctly prepared prior to commencing service.
• Supervises the work of the Commis placed under his responsibility
• Participates in the service of any special functions or events organized by the resort.
• Performs any additional or special duties, as directed by a superior.
• Ensures that all tasks assigned by superiors are completed, in a timely fashion.
• Ensures that channels of communication are respected and information is disseminated to the correct receivers.
• Ensures kitchen, fridges and back areas are thoroughly clean at all times.
• Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.
• Ensures that equipment is cleaned, when necessary or according to their schedules.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy 
• Promote energy efficiency and environment friendly actions
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Participate in trainings as and when required by Management

CANDIDATE PROFILE

• A minimum of  3 years experience in the hospitality industry on a similar position
• National Certificate Level 3 or equivalent
• Fluent in English and French, both verbal and written
• Team Player
• Having a flexible approach to work