Demi-Chef de Partie

Job Description

Demi-Chef de Partie

  • The Demi-Chef de Partie reports to the Chef de Partie/Sous Chef for the effective and efficient running of the Campus Catering service and is accountable to them for the successful performance of the Culinary Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm environment through the (as yet to be defined) guest centric touch points
  • Knowledgeable in the provisions and obligations of the related EDF/NNB Guidance documents
  • Is practiced in Culinary procedures
  • Supports the team of highly trained, Culinary staff such that guests are consistently satisfied with the Culinary service
  • Knowledgeable as to the requirements of the relevant S.O.Ps (Standard Operating Procedures), providing support to colleagues to maintain the defined standards
  • Helps the leadership team maintain the defined standards
  • Works with colleagues at all levels to deliver a consistent level of quality service

Qualifications for the job

  • At least one years’ experience in the same role
  • Knowledge in running a similar facility
  • Excellent listening skills
  • Follow/enforce company policies and procedures
  • Assume responsibility and accountability
  • Excellent safety and sanitation skills
  • Understand security requirements
  • Create courteous, friendly, professional work environment
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 4
Your compensation and benefits are embodied in your employment contract

Position summary

The Demi-Chef de Partie shares equal responsibility with the Chef de Partie for maximising the long- term operating performance of the HOST campus.

Duties & Responsibilities

Upon your appointment, your immediate responsibility will be to ensure a smooth transition from the pre-
opening phase to the scheduled day of opening.

As Chef de Partie, your pre-opening responsibilities will be as follows:

  • Ensure that equipment, tools and other utensils, gadgets are ready, clean and in good working
    condition prior to operation
  • Prepare all mise-en-place needed in the designated areas so as not to delay food preparation
  • Prepare all garnish requirements for plating before final delivery of food to the guest
  • Follow recipes and portions, presentation, composition of food in accordance to specified
  • Preparation of high quality meals in accordance with company standards, menu specifications and
    production schedules
  • Monitor raw materials inventory, paying particular attention to the par stock levels and inform the
    Chef de partie/Sous Chef of supplies/stocks, items for replenishment or for requisitions from storeroom
  • Assist the Chef de Partie/Sous Chef in leading the HOST’s Culinary Department which includes the
    following Sections: Hot Kitchen, Cold Kitchen, Servery
  • Maintain the highest professional food quality and sanitation standards
  • Follow rules and regulations regarding safety restriction in operating and handling of food,
    equipment and utensils
  • Conduct physical inspections of all areas of the kitchen in order to evaluate the condition relative to
    health, safety, risk management, asset preservation, customer service, and company standards
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Perform any other task as required by the Chef de Partie/Sous Chef

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects

Tagged as: Kitchen

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