Demi Chef De Partie-(Continental)

Job Description

Title: Demi Chef De Partie-(Continental)

Company Name: Hotel The Cox Today

Vacancy: --

Age: 25 to 30 years

Job Location: Cox`s Bazar

Salary: Negotiable

Experience:

• 3 to 5 years

• Diploma in Hotel Management
• SSC
• Training/Trade Course:

• 3 to 5 years

• Age 25 to 30 years
• Only Male

• Knowledge of Food Safety and HACCP standards

• Strong leadership and team supervision skills

• Knowledge of menu planning and food costing

• Ability to work under pressure

• Good communication skills

• Culinary Diploma/Certificate will be preferred.

• Carry out daily food preparation and perform duties assigned by superiors in accordance with the restaurant’s standards and quality requirements.

• Follow instructions and recommendations from immediate superiors to complete daily tasks efficiently.

• Coordinate daily operations and tasks with the CDP (Chef de Partie).

• Supervise, guide, and train junior chefs and commis on a regular basis.

• Estimate daily production requirements and ensure adequate preparation planning.

• Monitor and verify the quality of raw materials and cooked food products to ensure compliance with standards.

• Ensure that the production, preparation, and presentation of food are consistently of the highest quality.

• Maintain high levels of guest satisfaction while effectively managing quality, operational efficiency, and food costs.

• Demonstrate sound knowledge of standard operating procedures and policies related to food preparation, receiving, storage, and sanitation.

• Maintain full knowledge of all menu items, including recipes, preparation methods, and presentation standards.

• Ensure proper handling and preservation of all food products at appropriate temperatures.

• Operate and maintain all kitchen equipment and promptly report any malfunction or maintenance requirements.

• Promote effective communication among staff by maintaining a safe, secure, and friendly working environment.

• Establish and maintain effective working relationships with other departments.

• Demonstrate excellent knowledge of menu planning and creation while maintaining quality and controlling costs in a high-volume food operation.

• Ensure personal compliance with hygiene, safety standards, and the proper use of equipment and utensils.

• Complete assigned work within established deadlines and support team members in achieving departmental objectives.

• Regularly check expiry dates and ensure proper storage of food items within the assigned section.

• Consult daily with the CDP and DCDP regarding operational requirements, functions, and any last-minute events.

• Lead by example in maintaining high standards of personal hygiene and cleanliness, both on and off duty.

• Collect daily feedback and report issues promptly as they arise.

• Monitor quality control measures and ensure adherence to the hotel’s service standards.

• Perform any other duties and responsibilities assigned by management.

• Maintain sound knowledge of the nutritional value of food and culinary products

• Medical allowance,Mobile bill,Provident fund
• Salary Review: Yearly
• Festival Bonus: 2