Demi Chef de Partie

Position Overview

Demi Chef de partie, prepare and make food and to demonstrate and help maintain high levels of service, conjunction with Chef de partie, Sous chef and Chef de cuisine that consistently exceeds the expectations of our members, it is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible.

The Role

• Monitor stock movement and be responsible for ordering on your section
• Ensure minimum kitchen wastage
• Ensure knowledge of the product is maintained and communicated to all relevant personnel
• Responsible for completing your mise en place
• Give attention productivity of the kitchen such as speed and food quality
• Learn and record skills and recipes from other members of the department
• Report any maintenance issues to the Sous chef or Chef de cuisine immediately
• To liaise with the Sous Chef and Chef de cuisine implements new menu/dishes/systems where applicable
• Ensure adherence to all relevant health, safety and hygiene standards
• Flexible and willing to help the restaurant kitchen at busy times if required

Talent Profile

• Diploma in Hospitality & Tourism Management/Culinary Arts.
• Minimum five (5) years of experience with at least two (2) years' experience in a similar position in a five-star luxury resort/hotel.
• Good command in written and spoken English.
• Service-oriented with strong interpersonal and communication skills.
• Creative personality with an excellent eye for details.
• Multi-tasking while displaying great organizational skills.
• Physically fit and able to work long hours under pressure.