Demi Chef De Partie

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established M venpick policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

• The ability to motivate, supervise and be a role model for employees to follow and learn from.
• The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability to distribute work equally to employees and follow up instructions as per hotel standards.
• The ability to train and develop junior chefs.
• The ability to expedite the food pass for a la carte restaurants.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
• The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
• Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
• The ability to prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
• The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
• The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
• To wear uniforms according to M venpick standards.
• The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M venpick established guidelines and standards
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out & If you make the mess, you clean it up
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow employees
• The ability to perform other tasks or projects as assigned by hotel management and staff
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
• The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.

Administration:

• The ability to verify that all scheduled staff are present and signed-in.
• The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
• The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to handle and rotate food according to established procedures
• The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
• The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
• Fill out the appropriate log sheets according our standard on a daily base
• Be aware of accident prevention and help enforce safe work habits Zero accidents is our goal.
• No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
• Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
• Any violation of the above mentioned rules will be subject to disciplinary action.

Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:

Ensure proper care of all equipment and furniture entrusted for Heartists use.

Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.

Knows the safety regulations and ensures their application & ensures the safety of people and property in the hotel.