Demi Chef De Partie - Cold Kitchen

Job description

Job Description

Key Duties and Responsibilities

 

·  Consistently offer professional, friendly, and proactive guest service while supporting Colleagues
·  Prepare all food items for à la carte and buffet menus, specifically for the Cold Kitchen Section, according to hotel recipes and standards
·  Ensure consistency in food preparation and maintain quality standards through daily checks of mise en place
·  Maintain proper rotation of products in all chillers to minimise wastage/spoilage
·  Ensure cleanliness and maintenance of all work areas, utensils, and equipment
·  Follow kitchen policies, procedures, safety and sanitation standards, and HACCP controls
·  Liaise with Head Chef regarding guest feedback and attend daily and monthly meetings
·  Maintain good working relationships with colleagues and contribute to a positive team environment
·  Participate in training sessions and continuously improve culinary skills and knowledge

 

Qualifications

Experience & Educational Requirements

·  2-3 years in a similar role in a medium to large hotel.
·  Basic Food Hygiene Certificate is preferred.
·  Hospitality School Certificate is preferred
·  Computer literate in Microsoft Windows applications an asset
·  Positive attitude
·  Good communication skills
·  Ability to work under pressure
·  Ability to work on own or in teams
·  Ability to make decisions
·  Good product knowledge
·  Ability to produce checklists
·  HACCP control knowledge

Additional Information

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.