Demi Chef de Partie

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
• Takes orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie write daily wine, 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
• Maintains good colleagues relations and motivate colleagues
• Ensures that training on a one-to-one basis has been carried out and comprehended
• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Is responsible for completing the daily checklist regarding mise-en-place and food storage
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
• Checks the main information board regarding changes in any Banquets or other information regarding the organization
• Ensures All the hygiene records are maintained and adhere to all the hygiene trainings and pre set SOP
• Passes all information to the next shift about functions
• Checks on Commis Chefs on his/her section: e.g personal hygiene
• Other task as assigned

Qualifications

• At least 5 years in the kitchen
• Completed kitchen apprentice or chefs training courses for at least one year
• At least four year in a five star international chain hotel/restaurant
• At least one year in an international five star hotel/ restaurant in similar position