Demi Chef De Partie - Cold Kitchen

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Key Duties and Responsibilities

• Consistently offer professional, friendly, and proactive guest service while supporting colleagues.
• Prepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standards.
• Ensure consistency in food preparation and maintain quality standards through daily checks of mise en place.
• Maintain proper rotation of products in all chillers to minimize wastage/spoilage.
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, safety and sanitation standards, and HACCP controls.
• Liaise with Head Chef regarding guest feedback and attend daily and monthly meetings.
• Maintain good working relationships with colleagues and contribute to a positive team environment.
• Participate in training sessions and continuously improve culinary skills and knowledge.

Qualifications

Experience & Educational Requirements

• 2-3 years in a similar role in a medium to large hotel.
• Basic Food Hygiene Certificate is preferred.
• Hospitality School Certificate is preferred.
• Computer literate in Microsoft Windows applications is an asset.
• Positive attitude.
• Good communication skills.
• Ability to work under pressure.
• Ability to work independently or in teams.
• Ability to make decisions.
• Good product knowledge.
• Ability to produce checklists.
• HACCP control knowledge.