Demi Chef De Partie

•Knowledge of voco® Doha West bay Suites Minimum Standards

•Holder of a basic Health and Hygiene Certificate

•Holder of a Basic Food Preparation Certificate

•Awareness of personal hygiene

•Ensure that full uniform is donned at all times

•Full awareness of all menu items, their receipes, methods of production and presentation standard

•Support the training Manual and ensure that it is continuously updated

•Demonstrate initiative at all times

•Demonstrate the proper and safe usage of all kitchen equipments

•Ensure the economic usage of all utilities such as gas, electricity, etc.

•Lead and support the junior member of the team

•Close liaison with all sections of the kitchen in order to ensure smooth and efficient service

•Strong desire to improve on skills and knowledge

•Ability to produce work in accordance with a dateline which has been set

•Seek own solutions to the minor obstacles from time to time

•Demonstrate the control skills to the junior members of the team

•Assume the duties and responsibilities of the Chef de Partie in his absence

•Carry out the other duties and tasks as assigned by the Chef de Partie and in accordance with the needs of the business

FINANCIAL RETURN

•Controls and decreases waste by maintaining logs to submit daily/weekly

•Observe and comply with the company’s requisition and purchase order system

RESPONSIBLE BUSINESS

•Comply with and ensure adherence to all of the hotel’s policies and procedures

•Comply with all occupational health and safety policies and procedures

•Attend all scheduled meetings

•Inform on a daily basis the Head Chef of all relevant information in operational matters including information, which does not require the Head Chef’s action.

•Liaise with F & B Controls for food costing, ordering and supply.

•Liaise with departmental heads for co-ordination of functions and activities.

•Coordinate with kitchen stewarding for proper sanitation, maintenance of equipment, cleaning of cold stores, supply of service dishes, during service hours.

•Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.

•Maintain in good working order all hotel property.

•Maintain a positive and professional attitude at all times

PEOPLE

•Assist scheduling of kitchen staff to ensure proper cover of shift as per business requirements.

•Recommend increments, promotion and transfer of chefs to Head Chef and under his guidance conduct such functions as employee orientation, coaching and supervision, if necessary, to ensure appropriate productivity.

•Assist Head Chef in conducting formal on-the-job training session for kitchen employees.

•Utilize coaching skills and demonstrate the development of other team members.

GENERAL

•Communicate effectively with all other departments

•Attend meetings, training sessions and any other required meeting or training session.

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