Demi Chef de partie

Prepare the Mise en Place for the Section to the Standard set by the Chef / Sous Chef.Knowledge of all the other Menus within the hotel.

JOB DESCRIPTION:

- Prepare the Mise en Place for the Section to the Standard set by the Chef / Sous Chef.

- Knowledge of all the other Menus within the hotel.

- To ensure security of all Kitchen and Hotel Property.

- To ensure efficient and accurate use of product and equipment in and around the kitchen.

- Will be responsible of set up of assigned work station.

- Prepare and / or plate menu items and special requests.

- Set up and serve functions and help break down station.

- Maintain sanitary work station.

- Check Hygiene and avoid cross contamination.

- Expedite food orders of assigned work station.

- Post service Clean-up of work Area.

- Rotate, cover and Date all food items accordingly.

- Clean and organize refrigeration, freezers, and dry Store area.

- Preparation for next Day.

- Other Preparation and Tasks assigned by Supervisor.

- Notify Chef de Partie of food Shortages and Equipment failures.

- To adhere to all company policies / Fire and Emergency procedures.

- Supervision of junior staff.

- To provide a friendly, courteous and Professional service at all times.

- To maintain good working relationships with your colleagues and all departments.

- To wear the correct uniform and maintain a high standard of personal hygiene on duty.

- To attend training sessions and course as and when required.

- Check and make sure that Wastages are avoided, by using F.I.FO {First in First Out}

- Promote teamwork and morale

- Report to Work as Scheduled.