About The Role

The Demi Chef De Partie is responsible for the daily operation of  lunch and dinner and for producing quality outputs to meet the standards, with attention to details.

Key Duties and Responsibilities

• To always be on schedule and to positively respond to the Superiors.
• To adhere to all aspects of grooming as per the standards of the Resort.
• To ensure that all food stored in the fridge is labelled with the date and name of the products.
• To always maintain a good hygiene in the kitchen, as per HACCP standards, by cleaning all work surfaces before and after each service or MEP.
• To be responsible for receiving goods and to check the quality of all the received goods.
• To monitor stock movement and to be responsible for ordering.
• To communicate and to share information with subordinates on the daily line-up.
• To check daily reservation and MEP, according to occupancy.
• To immediately report any incident to the Superiors for further actions to be taken.
• To do daily walkthrough in the kitchen, ensuring that equipment is in good condition; to log and to report any defects noticed.
• To be flexible and to be willing to help at other Restaurant’s kitchen at busy times, if required.
• To be involved in learning new techniques.
• To be involved in achieving the food cost and in reducing wastage, in profit to the Resort; to maintain proper rotation of products in all chillers, freezers and dry store.
• To ensure that all mise en place is ready on time for lunch and dinner service.
• To always maintain consistency on all prepared food served during lunch and dinner.
• To always check expiry dates.
• To ensure proper storage of all food items in their respective sections.
• To always seek innovative ideas to create new dining experiences for the valuable guests.
• To consistently offer professional, friendly, and proactive guest services.
• To daily liaise with Chefs of other Outlets to keep open lines of communication regarding guest feedback.
• To always follow all safety and sanitation policies while handling food and beverages.
• To have a good way of interacting with guests while working on the buffet station.

About You

The desired qualifications for this role are at least a School Certificate and a National Certificate Level 3 in Food Production. The ideal candidate should at least have 2 years of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written as well as spoken English and French.