Demi Chef de Partie - Arabic Kitchen

Responsibilities

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Having good knowledge of his duties and responsibilities, basic cooking skills and appropriate taste for the dishes.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Having good knowledge of his duties and responsibilities, basic cooking skills and appropriate taste for the dishes.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

• To ensure that each kitchen runs at an acceptable food cost.
• Minimize wastage
• Applying FIFO procedures

• To attend training and meetings as and when required.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Provide training to commis and ensure their knowledge about kitchen standards is up to required level.
• Ensure wherever possible that employees are provided with a workplace free of discrimination, harassment and victimisation.
• Treat complaints of harassment and discrimination promptly and confidentially.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances.
• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.