Demi Chef De Partie (Hot Section)

PRIMARY RESPONSIBILITIES:

• Prepares, cooks, and serves food within your responsibility, maintaining high quality and adhering to standards for food preparation and presentation.
• Prepares appetizers, meats, and vegetables for entrees, and assists with food presentation.
• Follows company procedures regarding temperature checks, food labeling, dating, cleaning schedules, and hygiene regulations; ensures records are updated and maintained.
• Assists with accepting and storing deliveries, complying with relevant procedures.
• Maintains a clean, hygienic, and tidy work area at all times.
• Understands menu planning, stock control, and how these contribute to meeting Gross Profit targets.
• Familiarizes with and executes opening and closing kitchen procedures as scheduled.
• Implements cost-saving measures related to electricity, supplies, and other controllable costs.
• Arrives punctually and reports to the Supervisor or Manager on duty.
• Maintains grooming standards whether in public or back areas.
• Reports incidents, guest complaints, losses, or breakages to superiors.
• Trains and coaches junior kitchen staff, conducting on-the-job training.
• Supports colleagues across departments to foster teamwork and success.
• Attends daily briefings, monthly staff meetings, and training sessions organized by the hotel.
• Performs additional tasks as assigned by superiors.

Report Line & Communication

• Supports the Chef de Partie in ensuring culinary standards comply with hotel policies and standards.
• Maintains good relationships with colleagues and other departments.

Others

• Engages in continuous learning through personal development plans.
• Performs other duties as assigned.

Accountabilities

• Represents Dusit's brand, values, and delivers exceptional guest experiences, promoting Thai graciousness.

Company's Culture

• Embraces and promotes the company's vision, mission, and values; leads by example and fosters pride and contribution among staff.

Confidentiality

• Ensures confidentiality and secure storage of all sensitive information, adhering to hotel policies and data protection standards.

Job Requirements

• Minimum 2 years of experience as Demi Chef de Partie or Commis I in a 5-star hotel.
• Strong knowledge of Western and Asian cuisines.
• Understanding of HACCP, and high standards of hygiene and food safety.
• Passion for menu planning and leadership.