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 bull; Support the Chef de Partie or Sous Chef in the daily operation and work bull; Work according to the menu specifications by the Chef de Partie bull; Keep work area at all times in hygienic conditions according to the rules set by the hotel bull; Control food stock and food cost in his section bull; Prepare the daily mis en place and food production in different sections of the main kitchen or satellites bull; Follow the instructions and recommendations from the immediate superiors to complete the daily tasks bull; Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products/ recipes and preparation techniques bull; Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions bull; Coordinate and participate with other sections of requirements/ cleanliness/ wastage and cost control

Education/ Qualifications ExperiencesYou 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 CompetenciesThe 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 OperationsEffective CommunicationPlanning for BusinessSupervising PeopleUnderstanding DifferencesSupervising OperationsTeamworkAdaptabilityCustomer FocusDrive for Results

Support the Chef de Partie or Sous Chef in the daily operation and work; Work according to the menu specifications by the Chef de Partie; Keep work area at all times in hygienic conditions according to the rules set by the hotel; Control food stock and food cost in his section; Prepare the daily mis en place and food production in different sections of the main kitchen or satellites; Follow the instructions and recommendations from the immediate superiors to complete the daily tasks; Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products/ recipes and preparation techniques; Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions; Coordinate and participate with other sections of requirements/ cleanliness/ wastage and cost control