Demi Chef de Partie

MONDRIAN DOHA How your day looks like? Organize together with Chef de Partie the shift on his/her section with regards to mise-en-place production and its service. Take orders from his/her Chef de Partie and carry them out in the correct manner Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine. Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes in any Banquets or other information re the organization. Keep the section clean and tidy. Pass all information to next shift About functions Mise-en-place (report everything) Make sure night is covered Accidents and sickness to be written in log Book and report to the Executive Sous Chef & Chef de Cuisine. Check Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Chef de cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

No distinct requirements section identified. The posting describes responsibilities and duties for a Demi Chef de Partie role but does not list a separateRequirements/Qualifications section with explicit minimum criteria.

Organize together with Chef de Partie the shift on his/her section with regards to mise-en-place production and its service. Take orders from his/her Chef de Partie and carry them out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine to achieve high stock rotation. Maintain good employee relations and motivate colleagues. Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. Complete the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine. Report any problems regarding machinery and small equipment to the Chef de cuisine and ensure necessary work is carried out. Check the main information board regarding changes in any Banquets or other information re the organization. Keep the section clean and tidy. Pass all information to the next shift. Mise-en-place (report everything). Ensure night is covered. Accidents and sickness to be written in log Book and reported to the Executive Sous Chef & Chef de Cuisine. Check Commis Chefs on his/her section regarding personal hygiene. Assist the Chef de cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.