Demi Chef de Partie- Pastry
6 months ago
The Demi Chef de Partie will work closely with Chef de Partie but is also able to run a section of the kitchen on his/her own while ensuring that it runs according to performance standards established by the Executive Chef according to the Falla procedures and standards
**Key Responsibilities**
- Maintains a high level of food quality as per Culinary standards, whilst following Menus, Recipe formats, and directions as outlined.
- In absence of the Manager, Conduct shift briefing 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 Reset your working area.
- Organize and set up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
- Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
- Sets an example to his/her Commis Chefs through his/her passionate and practical approach. Remains visible in the assigned section and assists team members in all aspects of the operation.
- Work with supervisor and people services manager to ensure the departmental performance of staff 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 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.
- Recycle whatever possible and enforce cost-saving measures to staff.
**Competencies**:
- Progressive experience of 2 - 3 years within a Restaurant environment, preferably 2 years of experience in a similar position
- Strong a la carte background is highly preferred
Pay: ﷼3,000.00 - ﷼3,500.00 per month
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