Demi Chef De Partie

Novotel Abu Dhabi Al Bustan The Demi Chef de Parties is responsible to assist the CDP for the daily operation in the assigned kitchen to meet the expected standards. To work as directed on station of assignment under appropriate Chef de Partie. Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. Make sure quality and quantity meets our standard. Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. Be able to work in another area when needed and take part in cross training when directed. Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. Be able to come to any and all kitchen meetings whilst on duty or otherwise. Follow clean as you go policy and keep work area clean at all times. Do not leave your section without doing the final check. All food items for storage must be covered, dated and labelled according 70 point checklist. Proper food rotation - first in - first out. After service switch off and clean oven tops and work areas as well as surfaces. Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. Fill out the appropriate log sheets according our standard on a daily base. Make sure production charts are closely followed and adhered to. Fill out the appropriate cleaning charts on a daily base. Be aware of accident prevention and help enforce safe work habits - Zero accidents is our goal. Follow all kitchen regulations as outlined and directed. Follow HACCP, food safety, and hygiene standards at all times.

Previous experience as Commis Chef or Demi Chef de Partie in a hotel is preferred. knowledge of culinary techniques and kitchen operations. Understanding of food hygiene and HACCP standards. Culinary training or certification is an advantage.

Assist the CDP in daily kitchen operation, set up stations on time, prepare items according to recipes, ensure quality and quantity meets standards, report problems, work in other areas as needed, participate in cross-training, assist in same-day and advance preparation for other stations, attend kitchen meetings, follow clean as you go, perform final checks before leaving section, store items properly with labeling and dating, follow FIFO and proper food rotation, clean and switch off ovens and work areas after service, sign for tools/equipment, complete logs and charts daily, follow safety and HACCP standards, and comply with kitchen regulations.