To contribute to guest satisfaction by preparing and serving high quality food products in accordance with standards of Hygiene, Safety and Sanitation.
PRINCIPAL ACCOUNTABILITY:
-
Hires, trains and supervises the work of food and pastry production staff.
-
The Demi Chef De Partie is the main person in charge of a particular section in the kitchen after CDP.
-
He reports directly to the CDP / Jr. Sous Chef and is responsible for all staff performance in his own section.
-
His main responsibility is for the production of food items, their quality and the quantity, and the successful operation of their own part of the kitchen operation whether it is the Butchery, Bakery, Pastry, Grade Manger, Hot Kitchen and so on.
-
To suggest and trial new menu items, participating in the creation of items for our guests. Responsible for development of Menu recipes and demo to staff under him.
-
Production of all items from their particular area, with the correct recipe card and procedure, correct quantity and quality.
-
To maintain the hygiene in their area, and for machine cleanliness.
-
For the schedules, discipline and personal hygiene of their staff.
-
For the requisitioning, rotation, storage and correct usage of all foodstuffs.
-
For the implementation of new menu items and to help develop future ideas.
-
To control the wastage and the costs of their section, and to meet budget specifications.
-
To have direct supervision of all cooks in the section.
-
For the practical training of all staff in the section, and to participate in the theory training given.
-
To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working continually towards the betterment of our guest expectations.
-
To help handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly.
-
In the absence of Senior Chefs, ensuring timely and quality service of our menu items according to service specifications and guest expectations.
-
To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures.
-
To support and participate in hotel activities, such as environmental committees, cost savings etc., which may serve to better our operations or the efficiency of the company.
-
To ensure work safety, health safety and food safety standards are maintained within the department.
-
In addition to the above mentioned responsibilities, any other task assigned by Executive Chef or his nominee from time to time as per the operational requirements.
