Demi Chef de Partie

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 the daily food preparation and duties assigned to meet the set standards and qualities. Your role will include key responsibilities such as:

1. Support the Chef de Partie or Sous Chef in daily operations.
2. Work according to the menu specifications provided by the Chef de Partie.
3. Maintain a hygienic work area at all times according to hotel regulations.
4. Control food stock and food cost in your section.
5. Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites.
6. Follow instructions and recommendations from immediate superiors to complete daily tasks.
7. Ensure the highest standards and consistent quality in daily preparation, keeping up to date with new products, recipes, and preparation techniques.
8. Instruct and lead subordinates through their daily requirements in food preparation and actively participate in the setup of buffets and special functions.
9. Coordinate and collaborate 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 in food preparation, presentation, and preservation knowledge is essential. Knowledge & Competencies The ideal candidate will be positively spirited and passionate about food, committed to working 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 challenging 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

#J-18808-Ljbffr