Chef de Partie/demi Chef - Kuala Lumpur, Malaysia - Hotel Grand Continental

Hotel Grand Continental

Verified Company

Kuala Lumpur, Malaysia

2 hours ago

Posted by:

Siti Tan

beBee Recruiter

Description

As a Chef De Partie/Demi Chef, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food and ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duties & responsibilities

Takes care of the daily food preparation and duties assigned by the Superiors to meet the standard and quality set by the hotel.
Be familiar with the Menu and well versed on ingredients used in the preparation of all food in the Menu, methods of cooking, including the approximate time of cooking of each items in the Menu.
Follows instructions and recommendations from the immediate Superiors to complete the daily tasks.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met and also to ensure refrigerators are cleaned at all times and well stocked with miseenplace.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Knowledgeable in all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintain a secure and friendly working environment.
Must be efficient, punctual and assumed a pleasing and helpful attitude towards superiors and fellow employees, constantly strive to provide excellent and warm friendly services, wellgroomed and neat in his/her uniform while on duty but not to be around the Kitchen if not fully dressed in uniform or in other words, he/she should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Establishing and maintaining effective interdepartment working relationships.
Have excellent knowledge of Menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with the deadline and to assist and encourage other in achieving this aim.
Check periodically expiry dates and proper storage of food items in the section.
Communicate with the Executive Chef on the daily requirements, functions and last minute events, ensure all settings are properly done and ready.
Guide and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Daily reporting of issues as it arise.
Assess quality control and adhere to the hotel service standards. Aware and adapt to all house rules and regulations and enforcing them to employees in the department.
Carry out any other duties as required by the management/superiors.