Demi Chef de Partie - Oriental Kitchen

Job Description We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests. As a Demi Chef de Partie, you are responsible for:

1. Supporting the Chef de Partie or Sous Chef in daily operations.
2. Working according to the menu specifications provided by the Chef de Partie.
3. Keeping the work area hygienic according to hotel standards.
4. Controlling food stock and food costs in your section.
5. Preparing the daily mis-en-place and food production in different sections of the main kitchen or satellites.
6. Following instructions and recommendations from immediate superiors to complete daily tasks.
7. Ensuring the highest standards and consistent quality in daily preparation, staying updated with new products, recipes, and preparation techniques.
8. Instructing and leading subordinates in their daily food preparation requirements and actively participating in the setup of buffets and special functions.
9. Coordinating and participating with other sections regarding requirements, cleanliness, wastage, and cost control.

Skills Education, Qualifications & Experiences: You should have a professional kitchen apprenticeship or chef training course and previous experience in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential. Knowledge & Competencies: The ideal candidate will be positively spirited and passionate about food, committed to working together with the service team to deliver amazing guest experiences every time. You are a positive, dynamic, creative, and dedicated team player with the ability to work in a multicultural environment and under difficult conditions, possessing the following additional competencies:

1. Understanding Hotel Operations
2. Effective Communication
3. Planning for Business
4. Supervising People
5. Understanding Differences
6. Supervising Operations
7. Teamwork
8. Adaptability
9. Customer Focus
10. Drive for Results

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