Demi Chef De Partie

Demi Chef de Partie

Scope of position: The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company’s Mission, Vision, and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities

• Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.

• Communicate daily with supervisors to ensure open lines of communication.

• Promote a fun/ professional and disciplined work environment.

• Actively share ideas, opinions & suggestions in daily shift briefings.

• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements

• Support & motivate kitchen colleagues.

• Health and Safety

• Always promote Health and Safety

• Ensure personal knives and tools are at the utmost cleanliness and always maintained.

• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.

• Ensure that all areas in the kitchen are always kept clean and tidy.

• Adopt a clean as you go approach.

• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

• Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.

• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.

• Ensure stock is stored and labelled correctly.

• Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.

• Actively seek tools for self-growth and development.

• Complete all assigned trainings on Ines.

• Motivate and support skill development of commis position chefs.

• Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.

• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

• Food Quality and Control

• Support Chef d Parties on sections to ensure consistency.

• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.

• Daily checks of all mise en place to ensure freshness & quality standards.

• Complete assigned tasks in an efficient and timely manner.

• Act as an extension of kitchen managers to ensure food consistency & quality.

• Assign and follow – up tasks as dictated by business volumes and supervisors.

• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.