Demi Chef De Partie - Pastry

Job Description

We are currently seeking passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie, you are responsible for taking care of the daily food preparation and duties assigned to meet the set standards and qualities. Your role will include key responsibilities such as:

1. Support the Chef de Partie or Sous Chef in the daily operation and work.
2. Work according to the menu specifications by the Chef de Partie.
3. Keep work area at all times in hygienic conditions according to the rules set by the hotel.
4. Control food stock and food cost in your section.
5. Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
6. Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
7. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes, and preparation techniques.
8. Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the setup of buffets and special functions.
9. Coordinate and participate with other sections on requirements, cleanliness, wastage, and cost control.

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chef training course and previous experience in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track record of food preparation, presentation, and preservation knowledge is essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to working together with the service team to deliver amazing guest experiences every time. You are a very positive, dynamic, creative, and dedicated team player with the ability to work in a multicultural environment and under difficult conditions while possessing the following additional competencies:

1. Understanding Hotel Operations
2. Effective Communication
3. Planning for Business
4. Supervising People
5. Understanding Differences
6. Supervising Operations
7. Teamwork
8. Adaptability
9. Customer Focus
10. Drive for Results