Demi Chef De Partie - Indian Cuisine

• Organize together with the Chef de Partie shifting in the section with regards to place production and its services.
• Together with his/her Chef de Partie write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Oversee the selection, training and development of all Culinary colleagues to ensure timely career growth and development
• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Rixos Standards at all times
• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests
• Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items
• Ensure all kitchens are compliant with Rixos Hotels Food & Beverage service standards and controls
• Ensure that all kitchen operations are compliant with legislated food safety regulations
  

Qualifications

Knowledge And Experience

• Diploma/Degree in Culinary Arts or related discipline an asset.
• At least 5 years in the kitchen.
• Completed kitchen apprentice or chefs training courses for at least one year.
• Fluent in English
• Knowledge of the principles and practices within the Food & Beverage/Hospitality profession
• Sound knowledge about all kinds of cooking techniques and methods
• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint