Demi Chef De Partie (DCDP) at Lilygate Hotels

Reports To: Sous Chef / Executive Chef

Position Summary

• As a Demi Chef De Partie (DCDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistent high quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duties and Responsibilities

• Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for proper handling of all food products at right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Requirements

• A high standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.

Education:

• Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Experience:

• At least 3 years’ experience cooking in a well-established restaurant or full service hotel and / or minimum of 1 year in a supervisory role.