Demi Chef de Partie

Demi Chef de Partie

Prime Function:

• 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.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Key Responsibilities

Kitchen Planning:

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

People Management:

• 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.

Financial Management:

• Monitor the operations of the department to ensure that the food wastage is minimized.
• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management:

• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
• To ensure that the preparation and presentation of food complies with the standards.
• 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.
• 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.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.