Demi Chef de Partie - Sharjah, United Arab Emirates - The Act Hotel
Description
Reports punctually in correct uniform and standard of grooming and is aware of all house rules and procedures, he obeys and enforces them.
- He writes requisitions of food in advance in order to ensure uninterrupted operation and get the approval from the Pastry Chef or Executive Pastry Chef
- He must have knowledge of all menu items in regards to ingredients, method of cooking and presentation
- He makes sure that all dishes are uniform and that established portion size is adhered to.
- He is responsible for constantly maintaining a high standard of food preparation by checking it for taste, temperature and visual appeal.
- Demi chefs assist executive with an array of different tasks in the kitchen.
- Expected to chop vegetables and to butcher, grill and sear different cuts of meat.
- Assist pastry chefs with dessert.
- Demi chefs must clean their work stations and adhere to health and safety regulations.
- Must manage their kitchen stations, order food and supplies and cut down on kitchen waste.
- Demi chefs need to possess certain skills to be successful, some of those being transferable skills, but some being specific to the trade.
- Must be patien and calm under the stress of hot and cramped cooking quarters. Executive Chefs depends on their demi chefs to be efficient and consistent.
- Demi chefs must also be creative; they neede to be ready to improvise when ingredients and resources aren't available.
- Performs duties common to all supervisory personnel or other duties as may be assigned by the management
Ability to commute/relocate:
- Sharjah: Reliably commute or planning to relocate before starting work (required)
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