Demi Chef De Partie

• Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
• Instruct and lead subordinates through their daily requirements in food preparation in order toensure that all dishes leaving the kitchen are of appropriate portion and presented as per the standards set by the Outlet Chef
• Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
• Control the food cost by practicing economy of inventory items to ensure sufficient supplies and minimise cost by avoiding wastage and spoilages
• Attend required meetings and daily briefings with your team members ensuring efficient communication, to run your kitchen section smoothly
• Guide and train the subordinates on a daily basis to ensure highly motivated and economical working environment
• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
• Comply with the hotel environmental, health and safety policies and procedures

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