Demi Chef De Partie - Porterhouse

Responsibilities:

1. Ensuring quality consistency in the preparing, cooking, and serving of all food according to hotel recipes and standards.
2. Complete daily checks of all mise en place in accordance with quality standards.
3. Continually strive to improve food preparation and presentation.
4. Maintaining current knowledge of all menu items, daily specials, and promotions.
5. Maintaining proper rotation of product in all chillers to minimize wastage/spoilage.
6. Assisting with intake and storage of deliveries.
7. Ensuring all kitchen colleagues are aware of standards and expectations.
8. Actively participate in daily shift briefings; share ideas, opinions, and suggestions.
9. Communicating daily with colleagues regarding guest feedback.
10. Consistently improving knowledge and skills by assisting senior chefs.
11. Assisting with training and mentoring junior chefs.
12. Maintaining superior hygiene, health, and safety standards, including ensuring the cleanliness and maintenance of all work areas, utensils, and equipment.
13. Following kitchen policies, procedures, service standards, and all safety and sanitation policies when handling food and beverage.
14. Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
15. Other duties as assigned.

Qualifications:

1. Diploma or Certification from a recognized culinary school required.
2. 2 years culinary experience in all areas of a luxury hotel kitchen.
3. Excellent customer service, team, interpersonal communication, multitasking, organization, and problem-solving skills.
4. Be accountable, reliable, energetic, creative, and flexible.
5. Able to work efficiently and cohesively within a team under pressure in a fast-paced multicultural environment.
6. Basic computer skills with a working knowledge of MS Office is an asset.

Remote Work: No

Employment Type: Full-time