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.

What you'll do

• Plan and coordinate the activities of the team to ensure operative effectiveness
• Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies
• Estimate daily and weekly requirements as per the process laid
• Provide effective support to the team to enable them to provide a range of effective and efficient services

What you need

• Food safety
• Any graduate