Demi Chef de Partie

Support the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications by the Chef de Partie Always keep work area in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prepare the daily misenplace and food production in different sections of the main kitchen or satellites Follow the instructions and recommendations from the immediate superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products recipes and preparation techniques Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions Coordinate and participate with other sections of requirements cleanliness wastage and cost Skills Ala Carte and Hot Kitchen Previous kitchen experience within hospitality ideally in a fine dining operation Relevant equivalent qualifications including Basic Food Hygiene Excellent interpersonal and communication skills Excellent ability to communicate effectively The ability to meet hygiene standards Be selfmotivated and able to work under your own initiative You will be redirected to the company website to apply for this position