Demi Chef De Partie

Overview of the Position

• The Demi Chef de Partie operates under the guidance of the Chef Pastry and is responsible for coordinating and organizing all preparation of food as indicated in the menu plan, recipes, and methods.
• This must be done in accordance with the Operational Manual, USPH/HACCP standards, and company standards.
• The position reports to the Chef de Partie.

Job Description

• Prepares all food items, ensuring they are composed, displayed, and served according to recipes and temperature, asking for assistance if needed during busy periods, to respect Company standards and minimize food spoilage.
• Prepares and mixes ingredients for cooking, including portioning, chopping, and storing food to ensure products are ready for recipes preparation.
• Controls that the loadings from the provision area match the requisition form prepared by the Chef de Partie, and informs timely to provide the correct requisition.
• Organizes and keeps the assigned galley area tidy, cleaned, sanitized and stores utensils properly to respect HACCP standard and Company procedures.
• Reports any maintenance request, unsafe working condition and injury to supervisors.
• Ensures proper and safe use of equipment and machinery following HACCP and Company procedures.
• Attends daily meetings to plan possible daily menu changes and considers feedback from the previous day, and takes part in other meetings if the Chef de Partie is not available.
• Supports operations in other production galleys if necessary.
• Performs other duties/tasks if required by the Line Manager.
• Facilitates a work environment that supports a successful safety culture and is responsible for ensuring that their team implements and maintains effective supervision and management of the workplace, enforcing safety procedures.

Requirements

• Education and Professional Experience:
• Secondary or High School Diploma or equivalent from an accredited School / College in Culinary / Hotel Management or related field.
• At least 2 years' experience in a high volume hotel / restaurant, in a similar position.
• Technical Skills:
• Skills and knowledge of Commis De Cuisine.
• Knowledge and skills in team organization and management, galley functioning and structure.
• Product and quantity request according to different menu needs / setting.
• MS Application skills.
• Language Skills:
• English language skills at a B2 level.
• Mandarin language skills are listed.
• Knowledge of a 3rd language is listed.