Demi Chef De Partie
2 days ago
Join to apply for the Demi Chef De Partie - Premier Lounge role at Sofitel Mumbai BKC
Company Description
Discover the warm hospitality of Sofitel Mumbai BKC, a luxurious 5-star hotel offering an environment "Where life lives" and indulging in excellence.
Job Description
- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
- Take orders from his/her Chef de Partie and carry them out in the correct manner.
- Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
- Maintain good employee relations and motivate colleagues.
- Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board regarding changes in any Banquets or other information re the organization.
- Keep the section clean and tidy.
- Pass all information to next shift.
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
- Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
- Assist the Chef de cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company's policy relating to fire, hygiene and safety.
- The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
Qualifications
- Completed formal training as a chef or culinary arts degree/ diploma.
- Minimum of 2 years of experience in a professional kitchen setting.
- Strong knowledge of various cooking techniques and international cuisines.
- Excellent organizational and time management skills.
- Ability to work efficiently in a fast-paced, high-pressure environment.
- Strong communication and teamwork skills.
- Passion for culinary arts and a desire to continuously learn and improve.
- Flexibility to work various shifts, including weekends and holidays.
- Proficiency in kitchen equipment operation and maintenance.
- Knowledge of food safety regulations and hygiene standards.
- Creativity and enthusiasm for developing new dishes and flavor combinations.
- Physical stamina to stand for extended periods and lift heavy items when necessary.
- Entry level
- Full-time
- Management and Manufacturing
- Hospitality
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