Demi Chef de Partie

Mandarin Oriental Hotel Group Limited; Cazzanore; On-site; EUR 18,000 - 22,000; Full time

Job summary

Mandarin Oriental Lago di Como is seeking a DemiChef de Partie to support the Chef de Partie and uphold the resort's kitchen standards under the Executive Chef’s guidance.

You will maintain high hygiene, monitor stock, perform temperature checks, ensure food quality and presentation, and work as part of a professional team committed to luxury service.

Qualifications

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent.
• Minimum 3 years' working experience in the related field.
• HACCP certificate.
• Good knowledge of English.

Responsibilities

• Maintain a high standard of specified work in accordance with the Chef de Partie and Executive Chef.
• Ensure food preparation, quality and presentation are met at all times under the guidance of the Chef de Partie and Executive Chef.
• Monitor stock movement and be responsible for replenishing own section.
• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• Remove hazards and report any problems to the Chef de Part ie and Executive Chef.
• Maintain high standards of personal hygiene, clean uniform and teamwork.
• Adhere to hotel procedures including hygiene and safety records.
• Ensure adherence to Food Safety and Health & Safety policies at all times.

Education

Professional Certificate in Hospitality/Tourism

Diploma in Hospitality/Tourism

Advanced/Higher/Graduate Diploma in Hospitality/Tourism

HACCP certificate

Minimum 3 years' experience in related field

Good knowledge of English

Job description

Mandarin Oriental, Lago di Como’sDemiChef dePartieis in charge ofsupporting and cooperating with the Chef dePartieinensuringboththecorrect functioning of thekitchenandthatallpreparationscomply withthe resort and company’s standards,in accordancewiththe Executive Chef’s guidance.

Duties and responsibilities

• Maintain a high standard of specified work in accordance withtheChef dePartieandExecutive Chef
• Ensure food preparation, quality and presentation aremet at all timesunder the guidance of theChef dePartieandExecutive Chef
• Monitor stock movement andbe responsible forreplenishing own section
• Carry out daily and weekly procedures, including temperature checks, food labelling/datingand storage
• Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to theChef dePartieandExecutive Chef
• Keephigh standardsof personal hygiene, cleanuniformand overall camaraderie
• Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaningschedulesand hygiene regulationsat all times, ensuring that all records of such are maintained
• Keephigh standardsof cleanliness on the sectionwhereemployed andassistin any jobregardinghygiene or cleanliness asked for by theChef departieandExecutive Chef
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
• Be fully aware of all hygiene control and chemicals used in workplace
• Have a full knowledge of and be able to act upon fire procedures
• Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
• Comply withall the hotel and company’s policies
• Attend all training sessions asrequired
• Comply withany reasonable request from your superiors

Requirements

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• Minimum 3-years working experience in the related field
• HACCP certificate
• Good knowledge of English

Average gross monthly salary:€1.800,00

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