Kitchen - Demi Chef de Partie - Pastry

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

•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 to ensure 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 inverntory items to sufficient supplies and minimise cost by avoiding wastage and supplies

•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

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies:

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Supervising Operations

Teamwork

Adaptability

Customer Focus

Drive for Results