Demi Chef De Partie

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

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:

1. Organize together with the Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
2. Take orders from his/her Chef de Partie and carry them out in the correct manner.
3. Together with his/her Chef de Partie, 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.
4. Maintain good employee relations and motivate colleagues.
5. Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
6. Responsible for completing the daily checklist regarding mise-en-place and food storage.
7. 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.
8. Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and follow up to ensure the necessary work has been carried out.
9. Check the main information board regarding changes in any Banquets or other information regarding the organization.
10. Keep the section clean and tidy.
11. Pass all information to the next shift.
12. Mise-en-place (report everything).
13. Make sure the night is covered.
14. Accidents and sickness to be written in logbook and reported to the Executive Sous Chef & Chef de Cuisine.
15. Check Commis Chefs on his/her section, e.g., regarding personal hygiene.
16. Assist the Chef de Cuisine in composing new recipes and menu ideas.
17. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
18. 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:

1. 2 years experience as Commis or in a similar position.
2. Strong communication skills: verbal, listening, and writing.
3. Innovative, pro-active, and reliable.
4. Ability to work well under pressure and in a multi-cultural environment.
5. Cost awareness.
6. Basic Food and Hygiene training certification.

Company Industry:

• Fitness
• Gym
• Salon
• Spa

Department / Functional Area:

• Chefs
• F&B
• Front Desk