Demi Chef de Partie

Job Summary

The Demi Chef de Par?e is responsible for carrying out the assigned kitchen tasks to the highest professional standards and in accordance with the direc?ves and instruc?ons received by the Chef de Parte and/or Kitchen Sous Chef.

Key Accountabilities

• Ensures proper handling of equipment by preventing loss and damage to assets and goods.
• Contribute to maintaining the operations’ reputation/image and implementing enhancements where possible
• Ensure and enforce all the established food specifications, recipes, sanitation and hygience policies to the highest standard
• Prepare, cook and garnish requested items ensuring that the highest levels of quality for food preparation, hygiene and presentation standards are met at all times
• Assist the Chef de Partie in ensuring that food production and quality are consistent with the needs of the restaurant and in conformity with the set standards and instructions
• Cooperate with the Kitchen Sous Chef/Chef de Partie on suggesting new recipes/ dishes/ systems where applicable and support the Chef de Partie in assessing the par level needed for products
• Train newly hired Commis on their key responsibilities ensuring transfer of knowledge in the area of experse and rejecting the importance of all the statutory regulations
• Follow security/re/safety procedures according to the set rules and regulations and report any incidents to hierarchy

Qualifications, Experience, Knowledge

• Technical Degree in F&B/ Hospitality Management
• 1-2 years of experience in F&B opera?ons
• Knowledge in various cuisines, cooking techniques and cooking sec?ons
• Fluency in English

Competencies

• Attention to details
• Commercial Understanding
• Communication Skills
• Customer Focus
• Change and Adaptability
• Initiative
• Teamwork