Demi Chef De Partie

Preparation of required mis en place as instructed by superiors and to assist the Chef de Partie in daily and general running and organisation of the assigned section. To contribute to the production of the highest possible food quality in the delegated section at all times, and to co-ordinate and be responsible for staff in the delegated section. All production is carried out in line with appropriate food portion control, the departmental business plan, and Radisson SAS corporate guidelines, and service concepts. DAILY DUTIES To ensure given tasks are carried out to the required standards and where relevant to the standard methods and recipes. To note all new skills and knowledge learnt whilst carrying out duties his / herself or as instructed. This to include learning the duties of the Chef de Partie to enable the Demi Chef to act in their absence and to help achieve natural career progression within the brigade. As and when required, to supervisor and assist the Commis chefs in their duties, to ensure that they are being carried out to the required standards and in a correct and professional manner To train the commis and apprentice chefs on the section to ensure that basic knowledge and skills are present and built upon to aid the development of these employees. To be aware of the quality control and standards used in the operation for the commodities used and to be actively involved in their application HEALTH AND SAFETY Adheres to all health, sanitation and food safety rules and regulations Reports all potential and real hazards immediately Fully understands the hotels fire, emergency, and bomb procedures Co-ordinates work, and works in a safe manner that does not harm or injure self or others Anticipates possible and probable hazards and conditions to avoid mishaps Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct and ensures that at all times a clean, hygienic and safe working environment is maintained Benefits : Meal On-site Parking