Demi Chef De Partie

About the role

Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Estimate daily and weekly requirements as per the process laid.

What you'll do

• Ensure that all HACCP procedures are followed and clear records are maintained at all the times
• Plan and coordinate the activities of the team to ensure operative effectiveness
• Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies
• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ profit

What you need

• Open to freshers
• Food safety
• Diploma