Demi Chef de Partie

POSITION SUMMARY

To provide an effective service and high-quality product in all food outlets for external and internal customers. 

SCOPE/ BUSINESS CONTEXT

• A Full-Time position based at Aloft Excel. 
• Number of Direct Reports – 0 
• Titles of Direct Reports – 0 

CANDIDATE PROFILE

Experience:

• Previous experience working in the capacity of D.C.P or Commis Chef within a Kitchen of similar       set-up or larger sized operation.

Skills and Knowledge 

• Strong Communication skills (verbal, listening, writing) 
• Innovative 
• Pro-active and reliable 
• Able to work alone and within a team 
• Basic cooking skills 
• Knife skills 

Education or Certification 

• Good level of English essential 
• NVQ 1&2

SPECIFIC DUTIES

1. Assist Chef de Partie with taste panels and menu classes. 
2. Discuss food production problems through with CDP and Sous Chef. 
3. Chef quality and quantity of misc en place and report any problems to the Chef de Partie. 
4. Minimise food wastage by good rotation of food items – First in First out (FIFO). 
5. Make sure sections are set up properly and on time for each meal period. 
6. Watch for any mistakes that may be made by a Commis Chef and correct them accordingly. 
7. make sure food is prepared to all recipes and use records 
8. Ensure all ingredients are of the correct quality and quantity 
9. Fill out steak charts and update daily.  
10. Fill out food production charts on a daily basis and pass on to the Chef de Partie for checking and signature. 
11. Fill out temperature charts on daily bases. 
12. Follow and enforce the ‘Clean as you go’ policy and keep work areas and fridge’s tidy at all times. 
13. Be able to work on other sections when needed and take part in cross training when directed. 
14. Be able to assist in preparation of food items in other sections. 
15. All food items for preparation and storage must apply to the hotel company guidelines and in compliance with the 70-point checklist. 
16. Attend all department meetings on or off duty (off duty will be paid). 
17. Take on all job-related training for Commis 1 and 2 and Demi Chef de Partie. 
18. Do not leave or hand over the shift until the station has been checked by the Chef de Partie or Sous Chef. 
19. Notify supervisor of any issues or complaints as and when they arise. 
20. Be aware of accident prevention and help enforce safe working conditions.  Zero accidents are our goal.  
21. Follow all kitchen regulations as outlined and directed. 
22. Take on any other reasonable request made by hotel management. 
23. Breaks and meals – as laid down in the staff handbook, 2x15 minutes and 1x30 minutes for lunch and dinner depending on hours of work. 
24. If sick, report to and contact the kitchen manager on duty and then follow SSP procedure as laid down in the staff handbook. 
25. No associates to be on the property after working hours without authorisation of Manager.  
26. Overtime will be approved as and when business levels demand. 
27. Any violation of the above will be subject to disciplinary action. 

OTHER

• Performs other related tasks as assigned by management. 
• Complies with Marriott International Hotels Limited Regional Office policies and procedures. 
• Working hours as required to do your job but normally not less than 40 hours per week.