Demi Chef De Partie

The Demi Chef De Partie is responsible to operate the kitchen in the absence of the Executive Sous Chef or Sous Chef and ensure that all hotel standards with regard to quality of food, opening and closing procedures, discipline and speed of service are followed as per the hotel standard.

MINIMUM REQUIREMENTS

• At least 2 years experience in similar role in a 5 star property.
• Prove certificate of any culinary school
• Proven certificates of food hygiene, food handler certificate.
• Excellent communication skills, both written and oral.
• Positive attitude and outgoing personality.

TASKS & RESPONSIBILITIES

• As Demi Chef you are responsible to support the Executive Chef, Executive Sous Chef Junior Sous Chef and Chef de Partie to run a smooth kitchen operation.
• You are responsible to cover the shift in the absence of other employees in your section if required.
• You are responsible to oversee the operation of your section if your Superior is not on duty.
• You will work in all areas in the kitchen as directed by the Executive Chef.
• You are expected to advise the Executive Chef directly or another senior member of management in case of illness which prevents you being able to come to work.
• You are requested to apply for any annual leave at least 7 days in advance.  Approval will be based on hotel business requirements.
• You are required to provide a full report on the operation of your shift in the kitchen log book.