Demi Chef

CORE COMPETENCIES
To maintain a high guest service focus by approaching your job with the guest always in mind and being proactive in a timely manner towards their needs and requests as detailed in the HGI Brand Service Standard handout.
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and colleagues.
To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
To maintain high Team focus by showing co-operation and support to colleagues in the pursuit of team goals.
To contribute ideas and suggestions to enhance operational/environmental procedures in the hotel.
To actively promote the services and facilities of the HGI Rayong and the HILTON Hotels and Resorts to guests and suppliers of the hotel.
To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
To ensure that the HGI Brand Service Standards are fully implemented and demonstrated by all Members of the Team.
OPERATIONAL
Ensure that the respective shift runs efficiently according to the established standards
Uses fresh and wholesome ingredients to cook delicious food at the highest standard
Actively tastes food prepared by the team and checks standards of presentation and preparation
Ensures that established hygiene standards are followed by the team
Informs the Chef de Partie regarding issues related to the Engineering Department to ensure that equipment is in good working order and ensure safety for guests and staff members
Plan production by assigning tasks to line staff
Control food cost by minimizing wastage day to day
GUEST SERVICE
Follow up on and actively find ways to resolve guest issues
Set an example for staff members by displaying a hospitality mindset
ADMINISTRATION
Ensure that all Kitchen forms and reports are forwarded in time to the Chef de Cuisine
Assist the Chef de Partie to disseminate information to line staff
Order the daily market list for the respective kitchen
Order the internal transfer from other departments
PAYROLL & PRODUCTIVITIES MANAGEMENT
Assists Chef de Partie to plan annual leave well in advance
Ensure operational efficiency by following up on individual staff productivity and delegating tasks properly
PEOPLE MANAGEMENT
Train Chefs to work following the operational philosophies of Hilton
Through hands on supervision ensure that team members have a complete understanding of rules and regulations, and that behavior complies
Work with the Chef de Partie and Departmental Trainer to plan the on the job training of line staff and ensure that all training requirements are met
Give timely performance based feedback to line staff
GENERAL
Handles guest and team members enquiries in a courteous and efficient manner. Reports to Chef de Cuisine for awareness or escalates as necessary.
Ensure high standards of personal presentation & grooming
Maintains positive guest and colleague interactions with good working relationships.
Respond to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the hotel, industry and company
SUPPORTIVE & OTHER FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Highly entrepreneurial, people and team focus
Liaises and supports other departments wherever required or request
To comply with any other job duty and request by the hotel management, supervisor and policy’s procedures set up by the hotel management
OTHER DUTIES
Assimilate into The Blue Energy culture through understanding, supporting and participating in all elements of Blue Energy. Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position. Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Knowledge of departmental and hotel operations
Knowledge of computers and training techniques

Work arrangement
No