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 tasteApplies culinary skills to prepare meals with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectationsUses equipment skillfully by following correct safe procedures e.g. knives, machinesMaintains workstation and equipment clean, organized and tidy at all timesStores items properly with the correct labelingMonitors daily stock and reports any shortages in time to anticipate needs and demandMinimizes wastage and strives to reduce costCompletes the assigned tasks on time and meet timelinesAttends daily briefingsEnsures high standards of personal presentation and groomingAdheres to all Company policies and proceduresReports accidents, injuries and unsafe work conditions to direct supervisorsMaintains positive relations with all staff and departmentsReports accidents, injuries and unsafe work conditions to supervisorsPerforms other reasonable job duties as assigned by supervisors from time to time

KEY PERFORMANCE INDICATORS:

Good knowledge of relevant products, services and proceduresContinuous progress of Technical SkillsAssigned tasks are met

QUALIFICATIONS:

Experience

Minimum 2 years professional kitchen experience in a similar role in Five-star hotelsExperience in a high-volume operation, working with international teams will be considered as an advantageExperience in a variety of cuisines, or a specific style/cuisine relevant to position
 

Education

Culinary diploma from an accredited school is an advantageFood Safety training / certificate (ISO22000 preferred) will be considered as an advantage

Skills

Hands-on, cuisine oriented primary skill setGood communication in English; Greek or any other language will be considered as a strong advantageExcellent interpersonal skillsAttention to detail

   PERSONAL COMPETENCIES:

Achieves agreed objectives and accepts accountability for resultsDisplays a high commitment to delivering resultsCommunicates effectivelyDisplays the highest level of integrityAbility to maintain discretionSelf-motivatedApproachable