Demi Chef de Partie

• Complete assigned tasks in an efficient and timely manner

• Complete daily checks of all mis en-place to ensure freshness and quality standards

• Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues

• Ensure adequacy of supplies at the cooking stations

• Enforce strict health and hygiene standards

• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

• Ensure all kitchen Colleagues are aware of standards and expectations

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

• Follow kitchen policies, procedures and service standards

• Have full knowledge of all menu items, daily features and promotions

• Help to maintain a climate of smooth and friendly cooperation

• Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback

• Maintain proper rotation of product in all chillers to minimize wastage/spoilage

• Prepare ingredients that should be frequently available (vegetables, spices etc.)

• Put effort in optimizing the cooking process with attention to speed and quality

• At least 1-year experience working in a similar position

• Ability to work variable shift pattern

• Ability to work cohesively as part of a team

• Ability to multitask and work well under pressure in a fast-paced environment

• Culinary school diploma

• Excellent use of various cooking methods, ingredients, equipment and processes

• Highly responsible & reliable

• Knowledge of best cooking practices

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