Demi Chef de Partie Job in Grand Port | Airport Hotel Ltd (Holiday Inn)

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Full-time

Duties & Responsibilities:

Organize the section with regard to mise-en-place production and its service.
Give tasks to Cooks/Assistant Cooks and check that they are carried out in the correct manner, write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef /Junior Sous Chef or any designated person in order to achieve the high stock rotation desired in his section.
To assist Chef de Partie in their daily tasks whenever requited
Maintain good colleagues relations and motivate colleagues
Ensure that training on a one-to-one basis has been carried out and comprehended.
Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
Responsible for completing the daily checklist regarding Mise-en-place and food storage.
Attend daily and monthly meetings with the Executive Chef when CDP is Off duty and other meetings as requested by the Executive Chef / Sous Chef.
Report any problems regarding failure of machinery and small equipment to the CDP and Sous Chef/Junior Sous Chef to follow up and ensure the necessary work has been carried out.

Check the main information board regarding changes in any Banquets or other information regarding the organization.

Keep the section clean and tidy.
Pass all information to the next shift about functions, Mise-en-place (report everything) and make sure night is covered
Accidents and sickness to be written in log Book and report to the Chef de partie/ Junior Sous Chef / Sous Chef/Executive Chef
Check Assistant cook/Cook on his/her section: e.g. regarding personal hygiene.
Assist the Chef de partie / Junior Sous Chef in composing new recipes and menu ideas.
Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

Candidate Profile: