Demi Chef De Partie

Job Summary
· A strong knowledge base in the culinary Arts with particular experience and skills within Bakery, Patisserie, and Confectionery.

· Good business acumen; able to monitor cost and wastage control to drive unit profitability.

· To strive for excellence in the chosen field activity with a focused and proactive approach.

· Where my experience can be utilized to improve customer satisfaction.

· Good communication and interpersonal skills were able to interact effectively at all levels and across diverse cultures.

· Possess and adaptable. Flexible approach to work and good organization skills.

· Strong commitment toward customer care, tact & confidence in dealing with the guest.

· Managing team of professionals. Training staff on a technical and non-technical basis.

Responsibilities
· Provide assistance to Demi Chef De Parties in all ramifications.

· Focus on guest satisfaction and implement required customization and modification to the product.

· To strive to achieve the highest score in mandatory hygiene audit for the property & Ensuring the kitchen is always safe and sanitary.

· To monitor and control the cost of curtain wastage and overproduction. Achieving Financial Targets.

· Training and monitoring all kitchen staff.

· Establishing food quality standards.

· Developing and selecting the recipes to be used in the restaurant.

· Oversee kitchen operations, which must be done in accordance with the organization’s standard.

· Update the work schedule to be assigned to each work.

· Ensuring that all kitchen equipment works and is maintained properly.

· Supervising and coordinating culinary activities in a hotel and restaurant.

· Ensure junior chefs adhere strictly to the recipe review program of the organization.

· Apply on daily basis the Culinary Check designed by the restaurant to correct any food preparation error and to monitor processes involved in such food preparation.

· Properly monitor cooks working hours, note those who are punctual, and work overtime to mark them out for the appropriate compensation.

· Be available to oversee the receiving practices.

· Ensure proper storage of fresh products and other food items.

· Supervise junior chefs, replying to knowledge acquired over the years and in line with policies of the organization.

· Provide the all-important training to newly recruited cooks and take note of how they progress.

· Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management.

· Carry out consistent check-up cools to ensure unexpected shortage is avoided.

· Closely monitor the process of food preparation.

· Make use of a special form provided by management to record all food leftover.

· Provide food requisitioned daily to the provision of the office to ensure adequate is made for the next day’s cooking