Demi Chef De Partie Full Time

Key Responsibilities

• In the absence of the Head chef, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Prepare in advance food, beverages, materials, and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants, and Stewards.
• Clean and reset their working area.
• Work with the Superior to ensure the departmental performance of staff is productive.
• Conducting on-the-job training by the departmental standards and procedures and maintaining a record of progress for each staff member.
• Providing input for probation and formal performance appraisal discussions in line with company guidelines.
• Ensuring new staff attends Corporate Orientation within the first month of hire.
• Coaching, counseling, and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Preparing induction programs for new employees and allocating sufficient time for their implementation.
• Worked with superior in the preparation and management of the department’s budget and is aware of financial targets.
• Recycle wherever possible and enforce cost-saving measures to colleagues.
• Log security incidents and accidents by hotel requirements.

Job Requirements

• Minimum 2 years of kitchen experience in the same position
• English – excellent oral and written skills
• Ability to work as part of a team, thrive under pressure in challenging circumstances, and come up with proactive, rational solutions
• Excellent organizational and time management skills
• Applying a professional, confidential, and ethical approach at all times
• Working in a safe, prudent, and organized manner
• Proficiency in Excel and Word is beneficial
• Passionate for Food & Beverage
• Straightforward
• Sense of responsibility
• Team player
• Works well under pressure in the preparation and management of the department’s budget and is aware of financial targets.
• Recycle wherever possible and enforce cost-saving measures to colleagues.
• Log security incidents and accidents by hotel requirements.