Demi Chef de Partie

The Demi Chef de Partie will work closely with Chef de Partie but is also able to run a section of the kitchen on his/her own while ensuring that it runs according to performance standards established by the Executive Chef according to the hotel's procedures and standards.

Key Responsibilities
Maintains a high level of food quality as per Culinary standards, whilst following Menus, Recipe formats, and directions as outlined.

In absence of the Manager, Conduct shift briefing to ensure hotel activities and operational requirements are known.

Prepare in advance food, beverage, material, and equipment needed for the service. cook and serve dishes according to the restaurant’s menu.

Provide direction to the kitchen helpers, including commis, cooks, kitchen attendants and stewards.

Clean and Reset your working area.

Organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.

Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.

Sets an example to his/her Commis Chefs through his/her passionate and practical approach. Remains visible in the assigned section and assists team members in all aspects of the operation.

Work with supervisor and people services manager to ensure the departmental performance of staff productive. Duties include:

Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.

Providing input for probation and formal performance appraisal discussions in line with company guideline.

Ensuring new staff attends Corporate Orientation within first month of hire.

Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.

Preparing induction programs for new employees and allocating sufficient time for their implementation.

Recycle whatever possible and enforce cost-saving measures to staff.

Progressive experience of 2 – 3 years within a 4 or 5 Star Hotel environment, preferably 2 years of experience in a similar position
Strong a la carte background is highly preferred