REQ13079 Demi Chef de Partie (Open)POSITION SUMMARY:The Demi Chef de Partie is responsible for daily tasks associated with cuisine preparation. They follow the instructions given by the Chef de Partie and Sous Chefs to ensure the quality and consistency is maintained, and take responsibility to assist with organizing the activities of the Commis to support the same goalsPRIMARY RESPONSIBILITIES:
Works in a specific area of an assigned Outlet ensuring the product consistency is attained and maintained regarding quality, appearance and taste
Applies culinary skills to prepare meals with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
Uses equipment skillfully by following correct safe procedures e.g. knives, machines
Maintains workstation and equipment clean, organized and tidy at all times
Stores items properly with the correct labeling
Monitors daily stock and reports any shortages in time to anticipate needs and demand
Minimizes wastage and strives to reduce cost
Completes the assigned tasks on time and meet timelines
Attends daily briefings
Ensures high standards of personal presentation and grooming
Adheres to all Company policies and procedures
Reports accidents, injuries and unsafe work conditions to direct supervisors
Maintains positive relations with all staff and departments
Reports accidents, injuries and unsafe work conditions to supervisors
Performs other reasonable job duties as assigned by supervisors from time to time
KEY PERFORMANCE INDICATORS:
Good knowledge of relevant products, services and procedures
Continuous progress of Technical Skills
Assigned tasks are met
QUALIFICATIONS:Experience
Minimum 2 years professional kitchen experience in a similar role in Five-star hotels
Experience in a high-volume operation, working with international teams will be considered as an advantage
Experience in a variety of cuisines, or a specific style/cuisine relevant to position
Education
Culinary diploma from an accredited school is an advantage
Food Safety training / certificate (ISO22000 preferred) will be considered as an advantage
Skills
Hands-on, cuisine oriented primary skill set
Good communication in English; Greek or any other language will be considered as a strong advantage
Excellent interpersonal skills
Attention to detail
PERSONAL COMPETENCIES:
Achieves agreed objectives and accepts accountability for results
