job description

Demi Chef de Partie

Demi Chef de Partie

Main Responsibilities:

  • Take part in training and implement accordingly
  • Keep superior informed about all unusual matter concerning any plan affecting his/her area
  • Adapt to unexpected situation
  • Knowledgeable and compliant to Rules and Regulations prevailing in the Establishment
  • Assist Chef de Partie to provide on the job training to subordinates
  • Ensure guests satisfaction during services
  • Ensure the quality of food produced and served to guests are as per set standard
  • Assist Chef de Partie to establish and maintain effective employee relationship
  • Minimize wastage and breakages
  • Prepare requisitions according to requirements
  • Comply with Quality Management System and S&H regulations and policies
  • Receive and examine work programmes from superior
  • Collect and check ordered food items from store
  • Prepare “mise-en-place” of all foodstuffs as appropriate
  • Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry
  • Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
  • Respect and apply SOP
  • Ensure compliance to all safety standards
  • Respect procedures for food handling purposes
  • Participate in presentation & decoration of buffet
  • Implement work schedules and ensures its application thereof by subordinates
  • Ensure Team Member’s grooming is in accordance with hotel’s standards
  • Ensure the cleaning of the workplace
  • Comply with all the sustainability commitments and practices implemented within business units
  • Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society

Candidate’s Profile:

  • SC level (secondary level – NC 3 or equivalent) and/or prior professional experience
  • 2 years + experience hotels as Cook
  • Must understand both English and French