Demi Chef De Partie (Cold Kitchen)

- Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.

- Assist in training within your department and to attend training sessions when requested in line with hotel requirements

- Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.

- SOPs for all dishes are implemented with the aid of a Chef de Partie.

- Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef

- Attend all relevant meetings

- Be responsible for stocks and control of wastage, in according to company standards.

- Assist in maintaining and improving upon budgeted food cost

- Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.

- Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.

- Always maintain a high standard of personal appearance and hygiene.

- Maintain good working relationships with your own colleagues and all other departments.

- Be aware of the action to be taken in the event of fire.

- Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

- Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.

- Create and maintain an effective working relationship with colleagues and Managers.

- Be responsible for the ordering of all fresh produce and dry goods for kitchen use.