Demi Chef De Partie

Scope of Position:A Demi Chef De Partie works as part of the kitchen team and is involved in the daily preparation and presentation of food which inludes breakfast, lunch and dinner for A la Carte, room service, functions and buffet service. This position is also the first point of contact for Commis Chefs and supports the Chef de Partie in managing their station. Specific duties, responsibilities & Key performance areasResponsibilities:Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.Order necessary foods according to proposed business demands.  Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.Work with and co-ordinate the work of apprentices in the preparation and production of food as required.Prepare and ensures availability of mis en place as required.Support/Coach/Lead & Motivate kitchen colleaguesActively share ideas, opinions & suggestions in daily shift briefingsEnsure storeroom requisitions are accurate to minimize repeat visitsEnsure all kitchen colleagues are aware of standards & expectationsPromote Health and Safety at all times ensuring proper hygiene as per municipality requirements, local regulations and brand standardsEnsure all grooming, spot check and temperature control sheets are filled as requiredMaintain cleanliness and proper rotation of product in all chillersMinimize wastage/ spoilageMaintain consistent on the job training sessions for culinary colleaguesLiaison daily with Outlet Chefs to keep open lines of communication & guest feedbackStrives to maintain & improve all food preparations & presentationsStrives to improve TrustYou results for Food QualityAct as an extension of kitchen managers to communicate food consistency & qualityAssign and follow – up tasks as dictated by business volumesPerforms any other reasonable duties as required by the department head.Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.Assist and liaise with chef on duty as required.Any other duties assigned by your manager.