Demi Chef De Partie

Job Description
To maintain a high customer service focus by approaching your job with the customers always in mind.
To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers 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 maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation.
To ensure that all Food Safety Management Program polices and guidelines are followed and implemented.
To assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order.
To supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels.
To liaise closely with the Sous Chef/Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard.
To closely monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary.
Food Safety and Hygiene: To follow all FSMP polices and guide lines are followed.
To follow Doubletree by Hilton Fire & Safety procedures.
Ensuring all Hotel policies and procedures are correctly observed and followed.
To be flexible and undertake any other duties and responsibilities as assigned by the management to meet business demand and guest service need from time to time.
Performing any additional tasks as delegated by management or guests to ensure our guests receive outstanding service

Work arrangement
No