Demi Chef De Partie
Demi Chef De Partie
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Job Description
Scope of position:
The Demi Chef d Partie will be focused with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the companys Mission Vision and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.
Responsibilities:
Communication and Conduct
- Attend daily shift briefings to keep yourself informed of daily operational requirements.
- Communicate daily with supervisors to ensure open lines of communication.
- Promote a fun/ professional and disciplined work environment.
- Actively share ideas opinions & suggestions in daily shift briefings.
- Always present yourself in a full chefs uniform following all personal hygiene and grooming requirements
- Support & motivate kitchen colleagues.
Health and Safety
- Always promote Health and Safety
- Ensure personal knives and tools are at the utmost cleanliness and always maintained.
- Ensure proper hygiene practices are always followed in line with the Cape Grace managed by Fairmont Food Safety Programme.
- Ensure that all areas in the kitchen are always kept clean and tidy.
- Adopt a clean as you go approach.
- Assist in clearing cleaning washing within the kitchen including in-depth cleaning using any approved specialized products and methods laid down.
Stock Management
- Ensure storeroom requisitions requested are accurate to minimize repeat visits.
- Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
- Ensure stock is stored and labelled correctly.
Training and Development
- To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills. - Actively seek tools for self-growth and development.
- Complete all assigned trainings on Ines.
- Motivate and support skill development of commis position chefs.
Sustainability and Stock
- Always minimize wastage/ spoilage and record wastage on Winnow system.
- To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
Food Quality and Control
- Support Chef d Parties on sections to ensure consistency.
- Perform tasks to the standards & expectations set forth ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
- Daily checks of all mise en place to ensure freshness & quality standards.
- Complete assigned tasks in an efficient and timely manner.
- Act as an extension of kitchen managers to ensure food consistency & quality.
- Assign and follow up tasks as dictated by business volumes and supervisors.
- Performs any other reasonable duties as required by the department head.
Qualifications :
- Have a strong working knowledge of ingredients and products.
- 2 years of experience in a luxury hotel environment
- Accreditation from a recognized Culinary School (an asset)
- Food Hygiene and Safety trained.
- Strong communication skills
- Enthusiastic and guest driven.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
