Demi Chef de Partie
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2 - 0 years
Not Disclosed
Salary Not Disclosed
Any Nationality
Male
1 Vacancy
Job Description
- Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
- Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
- Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
- Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
- Maintains and cleans all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel.
- Co-ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure maximum efficiency and personal safety.
- Participates in regular meetings and briefings as may be scheduled.
- Understands and abides by all safety rules, emergency procedures, and fire prevention regulations.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
- Participate in any scheduled training and development program that may improve personal or departmental standards.
Employment Type
Full-time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
