Demi Chef de Partie - Cold Kitchen

To be flexible and willing to help the restaurant kitchen at busy times if required. Will have to multitask, i.e., be able to work in different sections and locations in the hotel. To work in conjunction with the service staff to ensure a high level of service is received by the guest. Maintaining clear communication between the Kitchen and all other Departments. The preparation and presentation of the breakfast and lunch buffets, ensuring they are adequately stocked and well presented for the duration of the services. The preparation and presentation of the café, lunch, and dinner menus, ensuring that all items are reasonably stocked and available. Maintain and improve the standard of service and operating standards, ensuring maximum guest satisfaction. Through a hands-on approach, maintain and improve the standard of product, introducing more variety of menus. Control departmental food cost expenditure and minimize food wastage. Assist other Chefs when necessary and help each other to remain motivated and focused. Responsible for the cleanliness, stock control, organization, and standards of the section. Ensuring hygiene standards of the kitchen are maintained. Attend and contribute to any meetings as required. Ordering on a daily basis, while keeping in mind stock usage, menu planning, and business levels, and updating the Executive Chef on current stock levels. To be fully aware of the Food Safety Policy HACCP and to implement and monitor all Health and Safety hygiene practices and procedures, including temperature checks. Attend training courses as required and ensure staff in the department attend. Comply with all Company Policies and Procedures. Complete any other reasonable duties as requested by the Senior Management Team.

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