Demi Chef De Partie

 

Job details: 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;

 

How to Apply

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

 

Personal data submitted with your application will be processed in accordance with our Privacy Policy

or

Commis Chef

 

Issue Date: 05th Febuary,2022

Closing Date: 27th June,2022

 

 

Job details: Tumas Gaming operates the Casino Division within the Tumas Group. Since its humble origins in 1998, the Qawra Oracle Casino has expanded to include Portomaso Casino, which opened in June 2006. It is the only multi-casino operator on the island, featuring a wide variety of live gaming tables and slot machines. Tumas Gaming employs over 300 employees.

 

Job Description: The Commis Chef assists the Sous-chef or the Head Chef in the efficiency and profitability functioning of the Kitchen-section assigned to them. They are familiar with all policies and procedures of the department, standards and principles, implements and maintains them.

 

Role and Responsibilities:

  • To prepare and cook food to the defined standard.
  • Wash and clean food preparation equipment, utensils and tools when required.
  • To inform the Sous Chef of any wastage and to record this accordingly.
  • To work and/or train in all sections of the kitchen.
  • To always use the exact recipe and work within specific food costs. Wash, peel, chop, cut and cook food items.
  • Cook food by a range of methods.
  • Store food in temperature controlled areas.
  • To store all food items accordingly, checking quality and rotation.
  • Should finish all the tasks which give to you.
  • Always ask for anything to learn and write notes to be guideline for you.
  • 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.
  • Follow all the policy for grooming and clean less in all cooking area.
  • The role is based in either Portomaso or Oracle Casino, but applicants may be asked to shift between casinos if the need arises.

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

  • Attention to detail.
  • Good command of English.
  • Good communication skills.
  • Following HACCP to the letter.
  • Neat and well-groomed appearance is to be presented always.
  • Previous experience will be considered an asset.

 

How to Apply

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

 

Personal data submitted with your application will be processed in accordance with our Privacy Policy

or

Chef De Partie

 

Issue Date: 08th July,2021

Closing Date: 27th June,2022

 

 

Job Description:

The 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 Commis Chefs as well as Kitchen Porters, and are therefore required to be familiar with all policies and procedures of the department, namely F&B standards and principles.

Role and Responsibilities:

  • To Work closely with the Head Chef on the implementation of food control procedures.
  • Ensure that food supplies conform to the company quality standards.
  • Ensure that all perishable items are in perfect condition, taking preventive action against loss whenever necessary.
  • To solve any issues in your section and report to Head Chef in charge.
  • Always provide customers with full explanations about food products, namely allergens and special requirements.
  • Adhering to standard recipes, methods of preparation and presentation, as indicated by the chef.
  • Be familiar with the menu, namely with the ingredients, portion size and method of cooking of each item.
  • Constantly check prepared food for taste, temperature and visual appeal.
  • Prepare, in co-operation with the Head Chef, daily food requisition as per Casino policies, careful not to overstock and reporting any items in low quantity.
  • Ensure that section is notified of all function bookings and that all last-minute changes are acknowledged and catered for.
  • After completion of shift, organize the “handing over”.
  • Insist upon meticulous cleanliness and orderliness, and bring to the attention of the Sous Chef any situation where hygiene is below standard.
  • Regulate temperatures of ovens, grill and other cooking equipment.
  • Maintain a high level of personal hygiene.

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

 

  • Ensure that all staff follows standard recipes, methods of preparation and presentation according to the set casino standard.
  • Make sure all production quantities are met, but closely watch over all materials used with a view of eliminating waste and spoilage.
  • To Lead and develop people in job training and cooking methods.
  • Attention to detail.
  • Good Communication skills.
  • Ability to work in a team.
  • Following HACCP to the letter.
  • Previous experience will be considered an asset but not necessary.

 

How to Apply

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

 

Personal data submitted with your application will be processed in accordance with our Privacy Policy

or

Kitchen Steward

Job Description:

This position requires an individual with a proven track record as Kitchen Porter, performing daily cleaning duties and strictly abiding to HACCP regulations.

 

Role and Responsibilities:

  • Performing daily cleaning duties, as per cleaning schedules and / or as assigned by the supervisor on duty
  • Minimizing costs through breakages, loss and excessive use of chemicals
  • Ensuring cleanliness of all facilities and equipment in accordance with HACCP standards
  • Maintaining and storing all kitchen equipment
  • Operating any machinery, as instructed by supervisor on duty
  • Assisting in any ad hoc duties, as directed by the supervisor on duty

 

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

  • Have previous work experience in a similar role
  • Be able to work on own initiative and under minimum supervision
  • Be a team player
  • Be able to work under pressure
  • Have a valid food licence
  • Adhere to all standard operating procedures
  • Adhere to all health and safety procedures
  • Adhere to fire safety regulations and evacuation procedures

 

How to Apply

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

Personal data submitted with your application will be processed in accordance with our Privacy Policy

or