Chef de Partie/Demi Chef

The Chef de Partie/Demi Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

• Ensure food preparation & plating meets the specifications of guests in a timely manner.
• Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
• Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
• Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.
• Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and managing proper storage at all times.
• Follow through all kitchen opening, closing and administrative duties as directed.
• Supporting in purchases ranging from equipment to managing food stockordering according to appropriate budget & par levels set and managedaccording to business needs.
• Support with training & development planned, implemented &monitored for junior team members; induction and mentorship with continuingdevelopment opportunities.
• Adhere to the implementation of action plans according to directionsshared covering matters ranging from HR, cost control and guest feedback.
• All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.
• To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

• A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.
• Knowledgeable and passionate about European and Asiancuisine preferred.
• Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.