Demi Chef De Partie (Hot Section)

Job Description

PRIMARY RESPONSIBILITIES:

• Prepares, cooks, and serves delegated foods, ensuring high quality and adherence to standards for food preparation and presentation.
• Prepares appetizers, meats, and vegetables for entrees, assisting with proper food presentation.
• Follows company procedures regarding temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations, maintaining accurate records.
• Assists with accepting and storing deliveries, ensuring compliance with company procedures.
• Maintains a clean, hygienic, and organized 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 appropriate for public and back areas.
• Reports incidents, guest complaints, lost and found items, breakages, and losses to superiors.
• Trains and coaches junior kitchen staff, conducting on-the-job training.
• Supports colleagues across departments to promote teamwork and hotel success.
• Participates in daily pre-meal briefings, de-briefings, monthly F&B meetings, and other training sessions.
• Performs additional tasks as assigned by superiors.

Report Line & Communication

• Supports the Chef de Partie in maintaining culinary standards aligned with hotel policies and standards.
• Fosters good relationships with colleagues and other departments.

Others

• Engages in continuous learning through personal IDP.
• Performs any other duties assigned by superiors.

Accountabilities

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

Company's Culture

• Embodies and promotes the company's vision, mission, and values, leading by example and inspiring subordinates.

Confidentiality

• Maintains confidentiality of all intellectual property, data, and sensitive information, adhering to company policies.

Job Requirements

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