Demi Chef De Partie - Cold Section

JOB PURPOSE

The Demi Chef de Partie Cold Section is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Divan standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet/hotel.

WHAT YOU WILL DO

Responsibilities and essential job functions include but are not limited to the following:

• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Work according to the menu specifications by the Chef de Partie
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Preparation and cooking of food
• Assisting in all areas of the kitchen for breakfast, lunch and dinner
• Ensuring the kitchen areas are clean and tidy
• Maintaining Health & Safety standards
• Providing customer service to staff and customers
• Follow kitchen policies, procedures and service standards

YOU SHOULD HAVE

• Must have at least 3 years as a Commis I or 2 Year Experience as a Demi Chef De Partie
• Ability to speak, read, write advanced level of English
• Good organizational, planning and communication skills
• Hands on approach while being true culinary specialist
• Ability to work under pressure and your own or in teams
• Flexibility to respond to a range of various work situations