Demi Chef | Sous Chef | Chef de Partie

SUMMARY OF RESPONSIBILITIES:

• Organizes together with the Chef de Partie shifting in the section regarding the mise-en-place production and its service

• Takes orders from his/her Chef de Partie and carry them out in the correct manner

• Is responsible for completing the daily checklist regarding mise-en-place and food storage

• Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section

• Maintains good colleagues’ relations and motivate colleagues

• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index

• Attends daily meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef

• Checks the main information board regarding changes in any Banquets or other information regarding the organization

• Reports any problems regarding the failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out

• Passes all information to the next shift about functions

• Maintains the Hygiene and HACCP records in accordance with the regulations

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QUALIFICATIONS:

• Completed kitchen apprentice or chefs training courses for at least one year

• At least 1 or 2 years in a five-star international chain hotel

• Should understand how to read recipes and a good knowledge of cooking

• Good communication skills

• High School Degree

• Previous experience in a similar field is a major plus

• Proficiency in MS Office

• Fluency in English, Arabic and French is an advantage not mandatory.

 

COMPETENCIES:

• Customer Focus

• Relationship Building

• Attention to details

• Teamwork

• Change and Adaptability

• Self-Development

• Initiative