Demi Chef de Partie

Key Responsibilities

Kitchen Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan
• 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.
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost,
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.

• Diploma or certification in Culinary Arts or equivalent.

• Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.

• Strong knowledge of Western cuisine techniques and ingredients.

• Good understanding of food hygiene and safety standards.

• Ability to work under pressure and in a fast-paced environment.

• Positive attitude, team player, and willingness to learn.

• Able to stand for long periods and work in a hot kitchen environment.

• Flexibility to work different shifts, including weekends and holidays.