Demi Chef de Partie

Roles and Responsibilities

• Perform all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
• Adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules.
• Assist in maintaining clean and sanitized food preparation areas.

Qualifications

• Bachelor’s Degree or any culinary degree.
• Must have worked at least one year as Demi Chef in Hotels and Restaurants.
• Excellent leadership and interpersonal skills.
• Strongly committed to teamwork and customer service.
• Eye for detail to achieve operation excellence.

Desired Candidate Profile

Culinary Expertise and Technique

• Basic and Advanced Cooking Skills: Knowledge of cooking techniques, including grilling, frying, roasting, steaming, and baking.
• Specialized Section Knowledge: Depending on the restaurant, the Demi Chef may work in a particular section, such as pastry, grill, sauté, or sauce.
• Recipe Execution: Ability to follow recipes precisely, maintaining consistency and quality in food preparation.

Time Management and Organizational Skills

• Efficiency in a Fast-Paced Environment: Ability to work quickly and efficiently while maintaining high-quality standards during peak hours.
• Prioritization: Ability to prioritize tasks and manage time effectively, especially during busy service periods.
• Organization of Workspace: Keeping a clean, organized, and efficient workstation to minimize downtime and improve workflow.

Team Collaboration

• Team Player: Ability to work as part of a larger kitchen team, taking direction from more senior chefs (Chef de Partie, Sous Chef, Executive Chef).
• Communication: Clear communication with other team members to ensure smooth operations and ensure food is prepared correctly and on time.
• Support for Senior Chefs: Assisting the Chef de Partie in their duties, including delegating tasks, prepping ingredients, and checking quality control.

Attention to Detail and Quality Control

• Consistency in Presentation: Ensuring that every dish leaving the kitchen meets the restaurant’s presentation standards.
• Taste and Texture: Ensuring the food is cooked to perfection, maintaining proper taste, texture, and flavor consistency.
• Quality Check: Ensuring that all ingredients used are fresh and meet quality standards.

Knowledge of Kitchen Equipment

• Use of Cooking Tools: Familiarity with standard kitchen equipment such as ovens, fryers, stoves, blenders, and specialized equipment for specific sections (e.g., pastry tools).
• Maintenance: Ensuring that tools and equipment are clean, well-maintained, and used properly to avoid accidents or breakdowns.

Food Safety and Hygiene

• Food Safety Standards: Strong understanding of food safety regulations, proper food storage, temperature control, and preventing cross-contamination.
• Cleanliness: Maintaining a hygienic and organized workstation at all times, adhering to kitchen cleanliness standards.
• Health and Safety Compliance: Knowledge of health and safety regulations in the kitchen, ensuring the safety of both the staff and customers.

Adaptability and Learning

• Learning New Skills: Eagerness to learn new techniques, recipes, and ways of cooking from more experienced chefs.
• Adaptability: Ability to quickly adapt to changes in the menu, the kitchen environment, or new tasks that arise unexpectedly.