Demi Chef De Partie

Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.

 Ensure that all HACCP procedures are followed and clear records are maintained at all the times.

 Supervise the function of the kitchen team, facilities and costs; hence contribute towards maximizing the overall Food & Beverage department’s profit.

 To ensure that the preparation and presentation of food complies with the standards.

 To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.

 Ensure that company and statutory hygiene standards are maintained.

 Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.

 Handle additional responsibilities as and when delegated by the Management.

 Control and analyze on an on-going basis the following:

 Quality levels of production and presentation,

 Guest satisfaction,

 Operating food cost,

 Cleanliness, Sanitation, and Hygiene.

 Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following:

 Local requirements,

 Competition,

 Trends,

 Availability of ingredients &

 Food cost.

 Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

 Provide effective support to the team to enable them to provide a range of effective and efficient services.

 Ensure that the team has been trained for all safety provisions.

 Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.

 Prepare Duty rosters for the team in order to ensure operative effectiveness.

 Maintain appropriate staffing levels in order to consistently provide excellent guest service.

 Monitor the operations of the department to ensure that the food wastage is minimized.

 Ensure to maximize employee productivity in order to minimize payroll costs.

 Identify optimal, cost effective use of the resources and educate the team on the same.