Demi Chef de Partie ( Cold Kitchen)
- Support the Chef de Partie or Sous Chef in the daily operation and work.
- Work according to the menu specifications provided by the chef de partie.
- Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
- Control food stock and food costs in his section.
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions.
- Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control.
- Trains, coaches and develops subordinate employees.
- Proven experience in cold kitchen, or relevant role.
- Solid pastry and cake decorating skills will be considered an asset.
- A certificate a relevant field will be considered an asset.
- Basic verbal and written communication skills in English
- Considerable skill in simple mathematical calculations.
- A detailed-oriented mindset aiming for consistent results
- Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and guest service experience.
- Able to carry out various tasks simultaneously and effectively in a limited amount of time.
