DEMI CHEF DE PARTIE

KEY RESPONSIBILITIES 

·        Ensures all food items are visually inspected, selected, and prepared using ingredients of the highest quality standards.

·        Monitors and enforces proper storage, handling, and preservation of all food products in line with established procedures.

·        Maintains strict portion control to ensure consistency and cost efficiency.

·        Adheres to and enforces grooming, hygiene, safety regulations, and Standard Operating Procedures (SOPs) at all times.

·        Supervises daily activities of team members and provides constructive feedback to enhance performance.

·        Allocates tasks effectively to ensure smooth operations and high productivity within assigned kitchen sections.

·        Monitors attendance, punctuality, and reports any discrepancies to the Chef dePartie.

·        Ensures team members comply with grooming and uniform standards as per hotel policies.

·        Enforces strict adherence to health, hygiene, and safety regulations among team members.

·        Promotes clear and effective communication within the team and across departments.

·        Prepares food items for daily service, special orders, buffets, VIP events, and other operational requirements.

·        Ensures all dishes are prepared according to standard recipes and presentation guidelines to maintain consistency and quality.

·        Prepares daily requisitions and manages stock efficiently within the assigned section.

·        Minimizes wastage and ensures cost-effective utilization of resources.

·        Monitors and records food temperatures in compliance with food safety standards.

·        Verifies the quality and freshness of all ingredients prior to use.

·        Maintains full knowledge of menu items, including recipes, preparation methods, and presentation standards.

PREFFERED EXPERIENCE

·        Previous experience in a hotel, preferably 4–5 star property

·        Exposure to international cuisines or fine dining

·        Familiarity with professional kitchen equipment and standards