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.

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