Demi Chef De Partie - Indian Cuisine

• Organize together with the Chef dePartie shifting in the section with regards to place production andits services.
• Together with his/her Chef dePartie write daily dry store, food requisitions and kitchentransfers on the appropriate forms for the approval of ExecutiveChef/Executive Sous Chef in order to achieve the high stockrotation desired in his/her section.
• Overseethe selection, training and development of all Culinary colleaguesto ensure timely career growth anddevelopment
• Clearly demonstrate to guests andcolleagues a commitment to service excellence through the effectiveimplementation and delivery of Rixos Standards at alltimes
• Foster a winning, solution-oriented workenvironment, motivating and engaging colleagues to continuouslydeliver the best possible service to ourguests
• Responsible in helping to attain foodcost of sales goals by overseeing ordering, inventories and foodcontrols for the entire division. Will work with food stores toensure proper delivery(and quality) of all fooditems
• Ensure all kitchens are compliant withRixos Hotels Food & Beverage service standards andcontrols
• Ensure that all kitchen operations arecompliant with legislated food safety regulations
  

Qualifications

KnowledgeAnd Experience

• Diploma/Degree in Culinary Arts orrelated discipline an asset.
• At least 5 yearsin the kitchen.
• Completed kitchen apprentice orchefs training courses for at least oneyear.
• Fluent inEnglish
• Knowledge of the principles andpractices within the Food & Beverage/Hospitalityprofession
• Sound knowledge about all kinds ofcooking techniques and methods
• Computerliteracy a must, with a strong knowledge of Word, Excel, Word,Outlook and PowerPoint