The Demi Chef de Partie is responsible for ensuring that all meals coming from the outlet are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all team member, meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Partie is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Work with F&B managers and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of loss prevention in kitchen areas.
Preparing, cooking, and presenting high-quality dishes within the specialty section.
Assisting the executive chef and sous chef to define menu concepts and develop dishes.
Helping with the management of health and safety practices.
Monitoring supplies and assisting with recipe costing and inventory control.
Prepare all mis-en-place for all relevant menus
Assist in positive outcomes from guest queries in a timely and efficient manner
Ensure food stuffs are of a good quality and stored correctly
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Monitor quality of all food product and presentation.
Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on
time.
Know and enforce all local health department sanitation laws.
Check all stations at the end of every shift for proper food storage and sanitation.
Report maintenance, hygiene and hazard issues
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Be environmentally aware.
Have full knowledge of all menu items, daily features and promotions.
Determine how food should be presented, and create decorative food displays.
Organize and coordinate the preparations and ensure that the recipes are respected.
Make suggestions for new preparations, dishes or presentations.
Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including
monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
Prepare and display buffet food items according to the hotel standards.
Clear buffets and kitchen line, storing food and equipment properly at the end of the shift.
Be able to support any position in the Kitchen that is in need of help.
Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
To ensure knowledge of the product is maintained and communicated to all relevant
To learn and record skills and recipes from other members of the department
To report any maintenance issues to the Executive Chef immediately.
To be flexible and willing to help the kitchen in all areas at busy times if required
Assist in storage and rotation of food items according to hotel procedures.
Assist cooks and kitchen team member with various tasks as needed, and provide cooks with needed items.
Prepare special meals or substitute items, where possible, to satisfy guest requests.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO);
dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related
departments and areas.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Cut meat, poultry, and seafood according to daily business.
