Demi Chef De Partie

Prime Function:

Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
• Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.

Kitchen Planning:
• Plan and coordinate the activities of the team to ensure operative effectiveness.

· Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Executive Sous Chef.
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

People Management:
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management:
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.

Operational Management:

· Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.

· To ensure that the preparation and presentation of food complies with the standards.

· To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.

· Ensure that company and statutory hygiene standards are maintained.

· Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.

· Control and analyze on an on-going basis the following:

o Quality levels of production and presentation,

o Guest satisfaction,

o Operating food cost,

o Cleanliness, Sanitation, and Hygiene.

· Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:

o Local requirements,

o Competition,

o Trends,

o Availability of ingredients &

o Food cost.

· Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team