Demi Chef de Partie

General Overview

Responsible for maintaining highest standards of food quality and presentation of food in assigned work stations as directed by the Chef in charge on duty in respect to maintaining the cleanliness of the sections, safety and efficiency in accordance to the kitchen standards and policies as well as assisting the chef on duty on matters pertaining to the Commis and stewards job allocations and supervision.

Responsibilities

• Follow all company polices outlined in the Employee Handbook and General Policies and Procedures as well as sanitation and safety standards set by the Company.
• Meet at all times all uniform, appearance, and grooming standards specified in the Employee Handbook in accordance to employee hygiene as well follow through that the Commis and stewards do the same.
• Ensure guest satisfaction as set by the Company by following standard set recipes and procedures prominently/accurately in regards to preparation, ingredients and portions and answers properly in regards to standard recipes and proper substitutions of menu items.
• Accurately prepares par level for daily needs and communicates with Commis on preparation lists to avoid wastage.
• Assists the expediter in plating and communicates with the team whenever menu items are ready to be dispatched in accuracy and on related to timings. (For outlets only)
• Follows all receiving and storage of product procedures accurately according to the receiving and storage policies/standards outlined by the company and follows through that the end of shift procedures are carried out properly as well as all the logs including expiration, production as well as wastage logs are adhered to.
• Maintain a good team environment by assisting other team members with their station duties whenever due.
• Assist the Senior CDP /Chef de Partie/ in checking that all the mis en place of each station is in order and at proper timing as well as quality and spoilage if any.
• While doing the mis en place must also observe cleanliness and discipline as per his or her superior requirements in relation to Company policies.
• Ensure proper Receiving of all food and items supplies, according to the SOP (Standard of operation) and ensure proper arrangements of the storage, chillers as well as preparation areas.
• Must complete trainings on menu knowledge for all the ingredients, items as well as procedures and know the proper items as per required stations and as well have proper knowledge on each designated sections of the kitchen as well as pass all the assigned exams above the average rated score and must attend all the trainings set by the Company both within and outside the premises.
• Must use proper uniform which is clean and not tampered with as well as ensure all the Commis as well as stewards adheres to this and is responsible for the documents, items provided by the Company.
• Observe, follow and respect the BOH hierarchies. All positions are approachable according to management protocol.
• Observe, mutual respect and speak English at all given duty times.
• Ensure proper scale of all wastages in order to fill the wastage logs with the CDP in charge.
• Maintain a positive attendance record by reporting to work for assigned shifts prior to scheduled time.
• To be fully aware of the Restaurant’s / Central Kitchen Fire Safety Procedures and Health & Safety regulations by ensuring all the staff and equipment’s are safe always and apply all the open and closing procedures as well offer assistance to CDP in preparation, serving and maintaining cleanliness at all times.

Job Type: Full-time

Application Question(s):

• Are you willing to work in Wakra?
• Can you join immediately?
• How much is your salary expectation?

Education:

• High school or equivalent (Preferred)

Experience:

• demi chef de partie in Qatar: 1 year (Preferred)
• healthy kitchen: 1 year (Preferred)

License/Certification:

• QID (Preferred)
• Food Handling Certificate (Preferred)