Demi Chef De Partie

Full Time, Part Time
Portomaso Casino
Posted 2 weeks ago

Job Description:

The demi Chef de Partie is responsible for the proper efficiency and profitable functioning of the kitchen-section assigned to them. They supervise the work of the cooks and employees reporting to them. They are familiar with all policies and procedures of the department, F&B standards and principles, implements and maintains them.

 

Role and Responsibilities:

  • Performance is satisfactory when you have successfully achieved the following minimum standards.
  • Work closely together with the Sous Chef on the implementation of food control procedures;
  • Constantly check on food supplies to ensure that they conform to the quality standards laid down by the hotel;
  • Check daily all fridges and store rooms in your section, making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.
  • Try to fix all the problem in your section and to take an action in that and report to his sous chef in charge.
  • Always be with the guest and give them full explanation about all the food product, ingredients and if there is special case (e. vegetarian, allergic, gluten……etc.).
  • Ensure that all staff follows our standard recipes, methods of preparation and presentation according to the department/hotel standard;
  • Be familiar with the menu and know the ingredients, portion size, method of cooking and time it takes to prepare each item on the menu;
  • Constantly check prepared food for its taste, temperature and visual appeal.
  • Prepare, in co-operation with the sous-chef, daily food requisition according to the hotels policies, always being careful not to overstock;
  • Ensure that your section is notified of all function bookings, and products required from other sections. Ensure that all last-minute changes are acknowledged by your section, and carried out;
  • Make sure that all special requests to your section, whichever outlet they may come from, are attended to and carried out in the best and fastest way possible.
  • After completion of your shift organize the “handing over” to the following shift and give notice of your departure;
  • Insist upon meticulous cleanliness and orderliness, and bring to the attention of the Sous Chef any situation where hygiene is below standard.
  • To establish and maintain effective employee relations;
  • Assisting for ordering food items to the desired and required, quality and quantity;
  • Regulate temperatures of ovens, grill and other cooking equipment;
  • Maintain a high level of personal cleanliness;
  • To deputize for the Chef de Partie in his absence.
  • Ensure that all staff follows our standard recipes, methods of preparation and presentation according to the department/hotel standard;
  • Make sure all production quantities are met, but closely watch over all materials used with a view of eliminating waste and spoilage.
  • In job training and cooking methods;
  • Give the tasks and follow up with employee which report to them.
  • Improving quality and service standards by paying attention to detail.
  • Working closely with colleagues and other departments to build effective relations, to ensure a smooth and cost-efficient operation.
  • Following the HACCP and grooming. Focus on that the kitchen and equipment are clean and store well.

 

Person Specification (Skills; knowledge; experience; attitude):

  • Possess a passion for food and drink;
  • Clear communication and a disciplined disposition;
  • Have a good command of Maltese and English, whilst knowledge in other languages would be considered an asset;
  • Have previous experience with a well-established, reputable restaurant;
  • Certification from the institute of tourism studies or equivalent.
  • Ideally be HACCP qualified though not mandatory

 

How to Apply

Interested candidates are kindly requested to apply by sending their CV to: careers@tumasgm.com.

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