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Prepare high-quality dishes according to the chef’s specifications, maintain food quality standards, support kitchen operations, and contribute to guest satisfaction and the restaurant’s success.

Responsibilities

Complete assigned tasks in an efficient and timely manner
Complete daily checks of all mis en-place to ensure freshness and quality standards
Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues
Ensure adequacy of supplies at the cooking stations
Enforce strict health and hygiene standards
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
Ensure all kitchen Colleagues are aware of standards and expectations
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Have full knowledge of all menu items, daily features and promotions
Help to maintain a climate of smooth and friendly cooperation
Liaise daily with Outlet Chefs to keep open lines of communication regarding Guest feedback
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Prepare ingredients that should be frequently available (vegetables, spices etc.)
Put effort in optimizing the cooking process with attention to speed and quality

Qualifications & Assets:

At least 1-year experience working in a similar position
Ability to work variable shift pattern
Ability to work cohesively as part of a team
Ability to multitask and work well under pressure in a fast-paced environment
Culinary school diploma
Excellent use of various cooking methods, ingredients, equipment and processes
Highly responsible & reliable
Knowledge of best cooking practices

Demi Chef de Partie

Job Description