Demi Chef de Partie

Deliver consistently high-quality food, receive food supplies and ensure that items arriving without authorization are not received.Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Executive Chef

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Chef de Partie.

Responsible to supervise commis and trainees.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follow good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Check periodically expiry dates and proper storage of food items in the section.

Consults daily with Chef de Cuisine on the daily requirements, functions and also about any last minute events.

Guides and trains the other team members on a daily basis to ensure high motivation and smooth working environment.

Should be able to set an example to others for personal hygiene and cleanliness.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to hotels service standards.

Carry out any other duties as required by management.

Prerequisites:

Good standard of spoken and written English & French.

Flexible working hours subject to the demands of the business.

Able to work under pressure.

Passionate about the culinary industry

Education:

Qualification in Food Production