Demi Chef De Partie

• Maintain high standards of food hygiene, safety and sanitation policies and document them on a daily basis.
• Responsible for all cold food preparations and duties assigned as per the standard and policies.
• Monitor food portioning, food cost and waste control to maintain profit margins.
• Responsible for training, guiding and supervising the demi chef’s and commis chefs.
• Knowledge and full awareness of all the menus and help senior chef in developing new menus.
• Adhere to the hotel policies and procedure.
• Seek and provide daily feedback and reporting of issues as they arise to seek guest satisfaction at highest level at all times.
  
  

Qualifications Your experience and skills include:

• Strong interpersonal skills and a proven track record in managing and motivating people
• Good communication skills
• Good knowledge in dealing with Guest and train heartist