Demi Chef De Partie

Key Duties and Responsibilities

• Consistently offer professional, friendly, and proactive guest service while supporting Colleagues
• Prepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standards
• Ensure consistency in food preparation and maintain quality standards through daily checks of mise en place
• Maintain proper rotation of products in all chillers to minimise wastage/spoilage
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures, safety and sanitation standards, and HACCP controls
• Liaise with Head Chef regarding guest feedback and attend daily and monthly meetings
• Maintain good working relationships with colleagues and contribute to a positive team environment
• Participate in training sessions and continuously improve culinary skills and knowledge

Experience & Educational Requirements

• 2-3 years in a similar role in a medium to large hotel.
• Basic Food Hygiene Certificate is preferred.
• Hospitality School Certificate is preferred
• Computer literate in Microsoft Windows applications an asset
• Positive attitude
• Good communication skills
• Ability to work under pressure
• Ability to work on own or in teams
• Ability to make decisions
• Good product knowledge
• Ability to produce checklists
• HACCP control knowledge

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.