Demi Chef de Partie

Hotel, Restaurant, Tourism
Qatar 🇶🇦
October 2, 2023

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Job Description

Scope and Objectives 

 

This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed & maintained. 

 

Grooming 

Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.

 

Key Interactions

Internally 

  • Food & Beverage

  • Catering sales 

  • Engineering 

  • Talent & Culture 

  • Stewarding 

  • Purchasing

  • Housekeeping

Externally

  • Guests

  • Suppliers

  • Vendors

 

Primary Responsibilities

  • Preparation of food, cooking, quality control, cutting & HACCP

  • Maintain daily mis-en-place (MEP) and prepare ingredients

  • Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils

  • Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out

  • Ensure the highest standards and consistent quality in the daily preparation

  • Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating 

  • Strict adherence to purchasing procedures

  • Keep up to date with the new products, recipes and preparation techniques

  • Have full knowledge of all menu items, daily highlights and promotions

  • Adhere to recipes and stock management

  • Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

 

Other Responsibilities

  • Be well versed in hotel fire & life safety/emergency procedures

  • Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)

  • Attend all briefings, meetings and trainings as assigned by management

  • Maintain a high standard of personal appearance & hygiene at all times

  • Perform other reasonable duties assigned by the assigned by the Management

  • Establishing & maintaining effective inter-departmental working relationships

  • Actively share ideas, opinions & suggestions

  • Efficiency in preparations & execution

  • Acquire culinary knowledge & skills to grow as a junior sous chef

  • Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment

 

Main Complexity/Critical issues in the Job   

  • Multi-tasking 

  • Delivery of high quality product on a consistent basis

  • Cleanliness of work area

  • Practice strict control on food portioning & wastage, thereby ensuring gross food profitability

 

Span of Control

 

Nature 

Amount 

Food hygiene 

< 3% of occurrence 

Food cost 

Budget vs Actual ±1% 

Headcount 

Direct reports : XX colleagues 

Management of stock 

To be in line with forecasted food cost 

 

Profile

Knowledge and Experience

 

  • Basic & local necessary food hygiene certificates

  • Minimum of 4 years in basic culinary position, preferably in similar operation

  • Knowledge of different culinary techniques

  • Certificate in culinary, preferred 

  • Good reading, writing and oral pr

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