Demi Chef De Partie
Prime Function:
Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
Kitchen Planning:
• Plan and coordinate the activities of the team to ensure operative effectiveness.
· Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
People Management:
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management:
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.
Operational Management:
· Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food Beverage departments profit.
· To ensure that the preparation and presentation of food complies with the standards.
· To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
· Ensure that company and statutory hygiene standards are maintained.
· Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
· Control and analyze on an on-going basis the following:
o Quality levels of production and presentation,
o Guest satisfaction,
o Operating food cost,
o Cleanliness, Sanitation, and Hygiene.
· Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
o Local requirements,
o Competition,
o Trends,
o Availability of ingredients
o Food cost.
· Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Employment Type: ["OTHER
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Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
Kitchen Planning:
• Plan and coordinate the activities of the team to ensure operative effectiveness.
· Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
People Management:
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management:
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.
Operational Management:
· Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food Beverage departments profit.
· To ensure that the preparation and presentation of food complies with the standards.
· To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
· Ensure that company and statutory hygiene standards are maintained.
· Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
· Control and analyze on an on-going basis the following:
o Quality levels of production and presentation,
o Guest satisfaction,
o Operating food cost,
o Cleanliness, Sanitation, and Hygiene.
· Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
o Local requirements,
o Competition,
o Trends,
o Availability of ingredients
o Food cost.
· Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Employment Type: ["OTHER