comis OR Demi Chef De Partie OR Chef De Partie (buffet)

Job Title: Demi Chef de Partie
Reporting to: Chef de Partie
Overview:
Supports the Section Chef by preparing, presenting, storing and serving a selection of dishes.
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Responsibilities:
· Prepares, cooks, serves and stores the assigned dishes.
· Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
· Communicates politely and display courtesy to guests and internal customers
· Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
· Establishes and maintains effective employee working relationships
· Attends and participates in daily briefings and other meetings as scheduled
· Attends and participates in training sessions as scheduled
· Prepares in advance food, beverage, material and equipment needed for the service
· Cleans and re-sets his/her working area
· Implements the hotel and department regulations, policies and procedures including but not limited to: House Rules and Regulation, Health and Safety, Grooming, Quality, Hygiene and Cleanliness.
· Ensures that all dishes from that section are prepared consistently and according to standard recipes.
· Assists the Chef de Partie, Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
· Monitors food and operating costs and controls these by reducing waste.
· Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
· Works in any sections of kitchen when necessary or as requested by the Chef de Partie, Sous Chef or Chef de Cuisine.
· Ensures the sanitation standards for kitchen are being met.
· Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
· Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
· Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
· Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring.
· Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
· Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
· Perform any other duties which may be assigned by the management from time to time.