Demi Chef de Partie

Meet our HR Team from 8:00 to 16:30 from Monday to Friday at the Resort Contact us on 5748 6966/5858 9417 for more information.

JOB PURPOSE:

As a Demi Chef De Partie (DCDP), you will be assisting the Commis II and Commis I Chef as well as other Kitchen employees in food production. You will be assisting Kitchen staff in maintaining high cuisine standards for function clients as well as delegates. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.

Additionally, you will be required to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills and roasters etc., take food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement and food garnishes.

AREAS OF RESPONSIBILITIES:

-Provide the highest and most efficient level of hospitality service to the hotel guests.
-Work in the designated station as set by Executive Chef or Sous Chef.
-Organise the assigned work area and efficiently put away orders.
-Prepare and sell food within recommended time frames to meet Guest expectations.
-Operate with Kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
-Produce a quality product in a timely and efficient manner for the guests or staff.
-Maintain cleanliness, sanitation at the assigned work area.
-Prepare ingredients for cooking, including portioning, chopping and storing food.
-Prepare all menu items by strictly following recipes and yield guide.
-Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
-Prepare, season and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
-Slice, grind and cook meats and vegetables using a full range of cooking methods.
-Wash and peel fresh fruits and vegetables, weigh, measure and mix ingredients in correct proportions.
-Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and à la carte cooking.
-Set-up the station with par stocks of menu items and prepare the dishes designated for that station.
-Check supplies and prep lists and ensures all items are prepped in a timely fashion.
-Replenish service lines as needed and restocks and prepares the workstation for the next shift.
-Ensure that all products are stored properly in the correct location at the appropriate levels at all times.
-Inform Chef of excess food items for use in daily specials.
-Keep work area at all times in hygienic conditions according to the rules set by the hotel.
-Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
-Check and ensure the correctness of the temperature of appliances and food.
-Serve food in proper portions on to correct serving vessels and plates.
-Comply with the conditions of the food hygiene policies.
-Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
-Control food stock and food cost in his section/Kitchen.
-Cook food and prepare top-quality menu items in a timely manner.
-Communicate assistance needed during busy periods.
-Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
-Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P.
-Follow and maintain cleanliness and good hygiene practices in the Kitchen.
-Operate with Kitchen equipment safely and responsibly.
-Prepare and cook food according to recipes, quality standards, presentation standards and food preparation checklist.
-Be present in the assigned section as and when required and undergo an internal transfer after 2-3 months in others as per management policy.
-Assist chef with chopping, packing and helping / learning with dishes.
-Attend the training being conducted and implement in daily operations and improve the quality of food.
-Follow the cleaning schedules for the Kitchen and clean the section and other areas as directed.
-Work according to the menu specifications by the Chef de Partie.
-Be flexible and willing to help other departments at busy times as and when required.

ADMIN

Demi Chef De Partie in accomplishing administrative tasks
-Responsible to maintain food logs.
-Attend the training being conducted and implement in daily operations and improve the quality of food.
-Make stock requisition.

TRAINING & DEVELOPMENT
Update job knowledge by participating in educational opportunities, reading professional publications, maintaining personal networks, and participating in professional organizations. Attend training seminars to master Kitchen Management techniques and procedures, and enhance supervisory skills.

CODE OF CONDUCT

Hygiene-To ensure that the Kitchen department is kept clean and well sanitized. All equipment for cleaning is kept from a clean source and that the level of hygiene during the performance of services is in a good and safe condition.

Professionalism-To increase knowledge, skills and competencies in the operation of cleaning, including giving equal treatment to every customer.

Honesty-To implement an honest service under any circumstances, from the interaction with customers.

Compliance-To comply with all guidelines, regulations and laws set forth by any related Government Agency and Local Authorities.

Environmental Care-To be committed to maintain a clean preparation, equipment, premises and environment for the purposes of fellow workers and customers health and to care towards the environment sanitation.

OBJECTIVE

Enhance Department and organization reputation by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.Orient and familiarize new personnel with hotel facilities and operating hours.Control all expenditures relating to production, including labour and all cleaning supplies & equipment.

MAINTENANCE / CLEANLINESS

1-Promptly escalate any maintenance issues to the concerned departments for further actions
2-Keep a neat & tidy grooming at all times

SELF DEVELOPMENT

1-Be up to date with local / international news. Strong Leadership abilities and organizational skills, Entrepreneurial, out of the box thinking. Able to drive change and look for operational efficiencies / synergies across the network.

GUEST SATISFACTION
1-Provide a courteous, professional, efficient and flexible service at all times as Hotel requirements.

GROOMING

1-Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.

HEALTH & SAFETY

1-Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with legal regulations; secure revenues; develop and implement disaster plans; maintain security and sprinkler systems; and maintain parking lot and walkways.
2-To be well versed with our post COVID protocols
3-To be well versed with our basic HACCP guidelines
4-To be well versed with all first aid and fire safety protocols
5-Entirely flexible and adapting to rotate within the different subsections of the engineering Department or any other Department of the hotel as assigned. (ref Polyvalency).
6-Abide at all times with the hotel business and ethical values
7-Participate / support the team in CSR / Welfare activities as may be required.

SOCIAL MEDIA & PRODUCT KNOWLEDGE
1-Follow hotel pages on social media
2-Be up to date with hotel website and product offer.

QUALIFICATIONS & EXPERIENCE
1-Previous Hospitality and Catering industry experience working at a CDP. Chef level in a good-quality restaurant or 5 Star hotel.
2-At least 3 years experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
Basic computer skills and familiar with inventory systems
3-Current holder of a valid Certificate of Character / Food handler certificate / Covid-19 Vaccination record card
4-Enjoy working in a lively, fast-paced environment, lives by his hobbies and is passionate about his work.
5-Good knowledge of quantity food production. Has the ability to taste all foods to assure correct preparation of sausages, pates, terrines, marinades and meat-based stuffings.
6-Prioritise in Customer Focus.
7-Able to take on responsibilities.
8-Flexibility to work in any dining outlet is also necessary to assist as the business requires
9-Must be able to communicate in English and French language and a third language is an advantage.

Statements in this Description are intended to reflect, in general, the duties and responsibilities of the position, but are not to be interpreted as totally inclusive.