Position

Demi Chef de Partie

Reports To

Sous Chef

Chef de Partie

Reporting To This Position

Commis

Key Duties/Responsibilities

• Actively participates in the provision of excellent service to guests.

• Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.

• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.

• Checks and controls the proper storage of products.

• Monitors portion control.

• Complies with grooming and hygiene and with safety regulations and procedures as well as SOP at Supervises activities of Team Members and provides regular feedback to Team Members.

• Allocates tasks to maintain high effectiveness in assigned section(s) of the kitchen(s).

• Checks punctuality and presence, on a daily basis and reports to the Chef de Partie

• Regularly checks grooming (personal hygiene and uniforms) of team members according to the resorts standards.

• Enforces compliance of subordinates with all health, hygiene and safety regulations.

• Prepares food for special orders, buffet presentation, VIP parties, and other one-off duties when required.

• Prepares all food items according to standard recipe and/or as specified on guest check to ensure consistency of products presented to guests.

• Prepares daily requisitions for supplies and food items.

• Ascertains cost effective use and minimum wastage of resources in assigned section(s).

• Cleans and carries out inventory of walk-in and reach-in boxes daily.

• Performs general cleaning tasks, using standard resort cleaning products as assigned by superior.

• Keeps all refrigeration, equipment and storage and working areas in clean, working condition, in compliance with health and hygiene regulations.

• Keeps floor dry and clean to avoid slip/fall accidents.

• Move supplies and equipment when required.

• Reports any equipment in need of repair to superiors.