Demi Chef De Partie

JOB_REQUIREMENTS

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In the absence of the Head chef, conduct shift briefings to ensure hotel activities and operational requirements are known.
Prepare in advance food, beverages, materials, 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 reset their working area.
Work with the Superior to ensure the departmental performance of staff is productive.
Conducting on-the-job training by 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 guidelines.
Ensuring new staff attends Corporate Orientation within the 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.
Worked with superior in the preparation and management of the department s budget and is aware of financial targets.
Recycle wherever possible and enforce cost-saving measures to colleagues.
Log security incidents and accidents by hotel requirements.

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