Demi Chef De Partie - Private Dining Kitchen

Overview

• Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
• Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
• Providing input for probation and formal performance appraisal discussions in line with company guideline.
• Ensuring new staff attends Corporate Orientation within first month of hire.
• Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Preparing induction programs for new employees and allocating sufficient time for their implementation.
• Work with superior in the preparation and management of the department’s budget and is aware of financial targets.
• Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.