Demi Chef De Partie

Overview

Responsible for coordinating, supervising, and directing Kitchen operations, while maintaining high quality products and service levels. Making sure all “Food Hygiene” and “Health & Safety” standards are always adhered to.

Job Responsibilities:

• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie 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 Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and 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 re the organization.
• Keep the section clean and tidy.
• Pass all information to next shift About functions
• Mise-en-place (report everything)
• Make sure night is covered
• Accidents and sickness to be written in logbook and report to the Executive Sous Chef & Chef de Cuisine.
• Check Commis Chefs on his/her section: e.g., regarding personal hygiene.
• Assist the Chef de cuisine 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.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Experiences & Qualifications

• 2 years’ experience as Commis or similar position
• Strong communication skills, verbal, listen and writing
• Innovative, pro-active, and reliable
• Ability to work well under pressure and in a multi-cultural environment
• Cost awareness
• Basic Food and Hygiene training certification