Demi Chef de Partie

Job description

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 goals PRIMARY 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 Displays a high commitment to delivering results Communicates effectively Displays the highest level of integrity Ability to maintain discretion Self-motivated Approachable