Demi Chef De Partie

A. Job Qualifications • Previous experience in a professional kitchen, preferably within a hotel or restaurant environment. • Basic knowledge of kitchen hygiene practices, food safety procedures, and occupational health and safety standards. • Good guest relations and communication skills. • Basic knowledge of food preparation, cooking techniques, and kitchen operations. • Ability to work effectively as part of a team and follow instructions from supervisors. • Familiarity with HACCP principles and food handling procedures is an advantage. B. Key Areas of Responsibility 1. Operational • Assists in overseeing daily food production within the assigned kitchen section, ensuring that all required mise-en-place and finished dishes are prepared and delivered according to established standards. • Complies with all applicable health and safety regulations, HACCP principles, and food safety procedures. • Prepares daily mise-en-place and assists with food production in different sections of the main kitchen or satellite kitchens as required. • Guides and supports junior employees in their daily food preparation tasks and actively participates in the setup of buffets and special functions. • Ensures that all dishes prepared within the assigned section are consistent and follow approved standard recipes. • Follows instructions and recommendations from immediate supervisors to complete daily operational tasks efficiently. • Assists the Chef de Partie in ensuring that all culinary operations within the assigned section comply with company and hotel policies, procedures, and minimum standards. • Regularly checks expiry dates, food labeling, and proper storage of food items within the assigned section. • Supports food cost control by minimizing wastage and ensuring proper utilization of ingredients. • Assists in training junior Culinary employees in the skills and techniques required to perform their duties effectively. • Works in other kitchen sections when necessary or as requested by the Chef de Partie or senior management. • Prepares dishes according to menu specifications and instructions provided by the Chef de Partie. • Ensures that kitchen sanitation and cleanliness standards are consistently maintained. • Maintains high standards of food quality, consistency, and presentation while staying updated on new products, recipes, and preparation techniques. • Develops familiarity with different kitchen sections to support operational flexibility and teamwork. • Ensures that kitchen equipment and utensils are properly maintained and handled to minimize damage and breakage. • Supports the implementation of corrective actions arising from Consumer Audit results. 2. Customer Service • Assists in ensuring that all guest-contact Culinary employees deliver the brand promise and provide exceptional guest service at all times. • Supports the delivery of excellent service to internal customers and other hotel departments. • Handles guest and internal customer inquiries or complaints courteously and professionally, referring matters to supervisors when necessary and ensuring appropriate follow-up. • Maintains positive and professional working relationships with guests and colleagues. 3. Financial • Supports employee productivity through teamwork, multi-skilling, and efficient task allocation to meet operational and financial objectives. • Assists in controlling food wastage, utility consumption, and operating costs within established guidelines. • Ensures proper handling and efficient use of kitchen equipment and resources. • Supports the implementation of new technology and equipment to improve operational efficiency and productivity. 4. Personnel • Assists in supervising junior Kitchen employees in the performance of their duties, ensuring compliance with hotel policies, procedures, and applicable regulations. • Supports the monitoring of punctuality, personal appearance, grooming, and hygiene standards of employees within the assigned section. • Promotes effective communication among team members and maintains a safe, respectful, and supportive working environment. • Establishes and maintains effective working relationships with colleagues and other hotel departments. • Supports the development of junior Kitchen employees through on-the-job training, coaching, and guidance. • Demonstrates flexibility by assisting in other kitchen sections and participating in cross-training activities when required. • Assists in training employees to ensure they possess the necessary skills to perform their duties efficiently. • Supports the Chef de Partie in maintaining established food preparation, presentation, and operational standards. • Ensures that employees understand and comply with hotel rules, regulations, policies, and procedures. • Follows and promotes compliance with all hotel, company, and local regulations relating to fire safety, occupational health and safety, hygiene, and security. 5. Other Duties • Attends and contributes to all required training sessions, departmental briefings, and meetings. • Supports Culinary training initiatives and assists in preparing training materials and operational task breakdowns when required. • Maintains awareness of applicable legislation and workplace regulations relevant to the role. • Demonstrates responsible and professional behavior at all times, positively representing the hotel and GHM. • Maintains professional working relationships with colleagues, suppliers, business partners, and other relevant stakeholders. • Reads and understands the hotel's Employee Handbook and complies with all hotel rules and regulations, particularly those relating to computer resources, fire safety, hygiene, health, and safety. • Maintains high standards of personal presentation and grooming. • Undertakes additional operational tasks and supports different kitchen sections as directed by management. • Adapts to changes in Food and Beverage operations in accordance with hotel and company requirements. • Complies with all applicable statutory requirements relating to workplace health and safety, hygiene, fire prevention, and employment regulations. • Carries out any other reasonable duties and responsibilities as assigned by management. Apply for this job • Previous experience in a professional kitchen, preferably within a hotel or restaurant environment. • Basic knowledge of kitchen hygiene practices, food safety procedures, and occupational health and safety standards. • Good guest relations and communication skills. • Basic knowledge of food preparation, cooking techniques, and kitchen operations. • Ability to work effectively as part of a team and follow instructions from supervisors. • Familiarity with HACCP principles and food handling procedures is an advantage.