Demi Chef De Partie

OBJECTIVE

To ensure receiving, handling, storing and preparing of meat, seafood and poultry in appropriate manner in line with guidelines set by HACCP system, Executive Chef, Executive Sous Chef and resort procedures to meet highest food safety and hygiene standards

LOCATION

Kandima Maldives

REPORTS TO

Head Butcher

KEY DUTIES / RESPONSIBILITIES

• →Preparing thorough mise-en-place of all items featured on the menu
• →Preparing orders to established standards
• →Ensuring that assignments are carried out efficiently
• →Paying attention to portion control and food cost
• →May be assigned to other areas of the kitchen if required
• →Optimizing the efficiency of their section
• →Maintaining effective communication between the kitchen and waiting staff
• →Responsible for proper storage of food in all areas
• →Cleaning and maintaining of work area, cold rooms and equipment
• →Ensuring that on handing over of the shift, the area is left clean, neat and organized
• →Assisting the Chef de Partie to run the kitchen smoothly
• →Assuming the responsibilities of the Chef de Partie in their absence

• →At all times, keeping updated on product knowledge of resort and related activities
• →Resolving guest complaints to the guest's satisfaction within your level of authority
• →Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• →Complying with Resort Safety & Environment policies, initiatives and legislation
• →Abiding by all Work Place Health, Safety and Hygiene regulations at all times
• →Abiding by the guidelines set out in the Employee Handbook
• →Carrying out any other duties as directed by your Manager or Supervisor

PERFORMANCE STANDARDS:

• →Specific financial measures of performance:
• →To be agreed at each appraisal
• →Specific non-financial measures of performance:
• →To be agreed on recruitment and at each appraisal.
• →General measures of performance:
• →As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
• →Frequency of appraisal:
• →Performance to be appraised bi-annually
• →Appraiser:
• →To be appraised by the Chef De Cuisine / Executive Sous Chef