Demi Chef De Partie Hot Kitchen

Roles and Responsibilities

Key Responsibilities of the Demi Chef de Partie:

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
• Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
• Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner.
• Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved.
• Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
• Builds and maintains effective working relationships whilst promoting the company culture and values.
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Requirements of the Demi Chef de Partie:

• Experience in kitchen beneficial but not essential.
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.
• Experience of working with IT systems on various platforms.
• Strong communication skills.

Desired Candidate Profile

• Food Preparation

  • Mise en Place: Preparing ingredients for dishes, including chopping vegetables, measuring ingredients, and setting up your work station with all necessary tools.
  • Prepping for Service: Assisting in the preparation of dishes in advance of service, including marinating meats, washing and prepping vegetables, and ensuring that all ingredients are ready for cooking.
  • Basic Cooking: Cooking or assisting with the cooking of simple dishes or components (e.g., boiling, sautéing, grilling) under the supervision of a more experienced chef.

• Assisting in Cooking

  • Helping with Dishes: Assisting the Chef de Partie or Senior Chef in preparing specific items for the menu, such as garnishes, side dishes, or proteins.
  • Plating and Presentation: Helping to plate dishes attractively and ensuring they meet the required standards before being sent out to guests.
  • Following Recipes: Accurately following standardized recipes to ensure consistency and quality of food.

• Maintaining Cleanliness

  • Cleaning and Sanitizing: Keeping your work area clean and organized, washing utensils, equipment, and surfaces after use to maintain high hygiene standards.
  • Proper Storage: Ensuring that food is stored correctly, including refrigerating perishable items and labeling food containers to avoid contamination.
  • Waste Management: Managing food waste efficiently by discarding waste, disposing of waste properly, and ensuring food is used within appropriate timeframes to prevent spoilage.

• Supporting Kitchen Operations

  • Assisting with Stocking: Assisting in stocking ingredients, tools, and utensils as needed, including helping to restock ingredients or clean dishes during service.
  • Monitoring Inventory: Keeping track of ingredients and informing the supervisor or Chef de Partie when stock is low or if products are running out.
  • Supporting Other Chefs: Assisting other kitchen staff members with their tasks, whether it's prepping ingredients, assisting with cooking, or cleaning.