Demi Chef de Partie

Demi Chef de Partie is responsible for ensuring consistent production of high quality product and supervises workflow of the assigned station.

THE ROLE

• To produce a consistent and high quality product, provide a courteous, professional, efficient and flexible service at all times, following Capella Standards of Performance.
• To perform all duties and tasks in the assigned Place of Work to the standard set.
• To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned.
• To be fully conversant with all services and facilities offered by the hotel.
• To handle all HACCP forms for your area on a daily basis.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• To monitor operating supplies and reduce spoilage and wastage.
• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors.
• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel's policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and name tag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• Attend all internal kitchen and HR trainings assigned by the hotel.
• To undertake any reasonable tasks and secondary duties as assigned by the Executive Sous Chef or Executive Chef.
• To respond to any changes in the restaurant function as dictated by the hotel.
• Co-ordinate with the Chef de Partie to order required goods, products, materials and utensils.
• Check occupancy level and prepare mise en place accordingly.
• Co - operate with the supervisor in planning of the functions and maintaining proper stock levels.
• Co-ordinate and communicate with the Section Chef with regards to all kitchen matters including equipment failure, repairs issues.
• To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties and responsibilities as assigned.
• From time to time you may be asked to undertake duties that are not included in this job description. You should agree to undertake these duties as long as the request is reasonable and will not affect your health safety or security.

TALENT PROFILE

Qualification

Work Experience

Technical Skill