Demi Chef De Partie

Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.

Key Responsibilities:

  •  In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
  • Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
  • Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
  • Clean and re-set their working area.
  • Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
  • Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
  • Providing input for probation and formal performance appraisal discussions in line with company guideline.
  • Ensuring new staff attends Corporate Orientation within first month of hire.
  • Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
  • Preparing induction programs for new employees and allocating sufficient time for their implementation.
  • Work with superior in the preparation and management of the department’s budget and is aware of financial targets.

Skills & Qualifications:

  • Minimum 2 years kitchen experience
  • Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
  • Excellent written and verbal communication skills
  • Excellent organizational and time management skills
  • Applying a professional, confidential and ethical approach at all times
  • Working in a safe, prudent and organized manner.
  • A high standard of spoken Italian & English.
  • Valid EU passports for more than six months.

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