Demi Chef De Partie

- Oversee the day-to-day operation of his or her station, ensuring best practice and adhering to the hotel Standards, policies and procedures.
- Helps to Chef de Partie and Sous Chef to develop and implement menus, trends, training and quality initiatives to ensure that the hotel's business goals are achieved, all in line with company brand standards.
- Prepares and arranges food in strict accordance with hotel recipes and nutrition philosophy.
- Prepares and sets up workstation as directed.
- Continually updated knowledge of hotel recipes, flavor profile and food preparation.
- Performs opening and closing procedures as directed.
- Reports any discrepancies in recipe procedures, ingredients, yields or measurements to supervisor so the recipes can be corrected.
- Performs regular inventory of product, to maintain proper par levels.
- Adheres to hotel standards for guest service.
- Stores and handles food properly, following Health Department requirements.
- Refers guest problems or complaints to a supervisor.
- Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management immediately.
- Complies and turns in monthly inventory.
- Trains staff members as directed; cleans kitchen as directed.
- Responsible for the sanitary handling of all food, food by-products, and finished food products. Also responsible for the general cleanliness of their particular workstation and the accompanying walk-in refrigerator and freezer.
- Performs other job-related duties as directed.