We are looking for a Chef De Partie / Demi Chef specializing in Pastry, Petit Fours and assisting with buffet line.
The main responsibilities and tasks of this position are listed as, but not limited to the following:
- Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
- To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
- To train and motivate subordinates while maintaining communication between teammates
- To co-ordinate with the stewarding department for day to day operational requirements and cleanliness
- Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
- Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
- Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
- Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
- Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
- To ensure that all kitchen Mise en Place is prepared according to production plan
- Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
- To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
- To ensure constant rotation of all stocks in the kitchen
- To ensure highest standards of hygiene are always adhered to throughout Food preparation
- Responsible for the cleanliness of respective section
- Ensure all equipment is being maintained and cleaned regularly
- Always keep work stations clean, tidy and clear of obstructions
- Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
- Assist in other food production areas as and when required
- Actively participate in all training activities
- Ensure full co-operation and good relationship with all other service colleagues and departments
- Participate and serve guests during outside catering as and when assigned
- To perform any other duties that may be assigned by the Management
