Demi Chef De Partie - Indian

Job description

Key tasks

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.
Plan and coordinate the activities of the team to ensure operative effectiveness.
Follow guidelines laid by the Executive Chef on menu plan
Provide effective support to the team to enable them to provide a range of effective and efficient services.
Monitor the operations of the department to ensure that the food wastage is minimized.
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.
Ensures that the workplace and storage areas remain clean and tidy