Demi Chef De Partie - Premier Lounge

Responsibilities:

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize together with the Chef de Partie the shift on his/her section with regards to mise en place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner.
• Together with his/her Chef de Partie to write daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues.
• Work to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise en place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and follow up to ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information related to the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in the log book and reported to the Executive Chef / Executive Sous Chef.
• Check Commis Chefs on his/her section regarding personal hygiene.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company's policy relating to fire hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications:

• Completed formal training as a chef or culinary arts degree/diploma.
• Minimum of 2 years of experience in a professional kitchen setting.
• Strong knowledge of various cooking techniques and international cuisines.
• Excellent organizational and time management skills.
• Ability to work efficiently in a fast-paced, high-pressure environment.
• Strong communication and teamwork skills.
• Passion for culinary arts and a desire to continuously learn and improve.
• Flexibility to work various shifts including weekends and holidays.
• Proficiency in kitchen equipment operation and maintenance.
• Knowledge of food safety regulations and hygiene standards.
• Creativity and enthusiasm for developing new dishes and flavor combinations.
• Physical stamina to stand for extended periods and lift heavy items when necessary.

Remote Work: No

Employment Type: Full-time