DEMI CHEF DE PARTIE

JOB DESCRIPTION
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present
food according to hotel standard recipes in order to create quality food products.

ROLE AND RESPONSIBILITIES
1 Assists and supports the executive chef in the preparation of different foods.
2 Assists in all kitchen related activities including ordering for supplies and budget control.
3 Assists with the coordination of banqueting events alongside the banquet manager.
4 Assist with the selection and training of other kitchen staff.
5 Assists with the planning of menus.
6 Meal preparation.
7 Assists with the preparation, cooking, and presentation of different foods in the restaurant.
8 Assists with the enforcement of health and safety standard within the kitchen.
9 Ensures that customers are served quality food and in a manner that is timely.
10 Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
11 Control food stock and food cost in his section/kitchen.
12 Cook food and prepare top-quality menu items in a timely manner.
13 Ensure the quality of the food items.
14 Inform Chef of excess food items for use in daily specials.
15 Support the Executive Chef in the daily operation and work.

QUALIFICATIONS AND EDUCATION REQUIREMENTS
High school or equivalent education required.
Certified Cook level or higher.
Ability to obtain and/or maintain any government required licenses, certificates, or permits.
Great teamwork skills and attention to detail.
Positive outlook and outgoing personality.
Able to take responsibility.
Be Customer Focus first.
A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.
This role requires the ability to move and lift up to 12 kgs.
Standing, sitting, or walking for extended periods of time and ensuring a professional
appearance in a clean uniform are also required.
Flexibility to work in any dining outlet is also necessary to assist as the business requires.

REPORTING
Reporting to the Executive Chef.

BENEFITS
Basic Salary.
Bonus Scheme.
Social Insurance.
Medical Insurance.