Demi Chef De Partie - Italian Restaurant

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Demi Chef De Partie - Italian Restaurant

Description

Summary

The Lombard restaurant is a modern Italian dining destination, where guests can come together to eat, drink, socialize, and relax.

Lombard Kitchen serve seasonal food using local suppliers and Italian produce, which aims to reconnect diners with nature through simple dishes that bring a little bit of the mountains breeze at Lombardy to your dish.

About the role:

The Demi Chef - Italian Restaurant is accountable for all aspects of the F&B experience of Lombard Restaurant by focusing ultimately on both guest and colleagues satisfaction.

Some of the key responsibilities:

• Supervising, coordinating and participating in preparation of food items for the main buffets and all the Theme Nights.

• Set-up daily mis-en-place as per standards.

• Cleans and monitors work areas, equipment, utensils and all the fridges, cold rooms.

• Arranges plates and helps in dishing out of meal portions according to the K.O.T. (Kitchen Order Ticket).

• Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner.

• Maintains effective employee relations.

• Records all recipes in his own Recipe Book.

• Supervising, coordinating and participating in the preparation of all Stocks, Soups, Sauces, Daily Specials, Theme Night preparation and any cooked items for the Kitchen.
• Prepares all Sauces, Soups, Vegetables, Potatoes and daily mis-en-place according to their requirement and keeps a close watch on them before they run short of it.

• Listens to guest complaints, comments and ensure proper action plan is prepared by the Chef is followed.

• Checks the daily menu, function sheets, par stocks, to determine the type and quality of food items to be prepared.

• Reports for overtime as and when requested by the Chef-in-charge.

• Prepares the requisition for groceries and food items based on par stock.

• Ensures that the hot food displayed are at the correct temperature.

• Ensures all the refilling are well presented on the Buffet and maintains the quality.

• Follows all training classes, which are held in the hotel.

• Prepares the duty Schedule for his section in the absence of the Chef-in-charge.

• Assist the Chef-in-charge in conducting on and off job training for the Kitchen Staff.
• Ensures and meets the highest hygiene standards and guides concerned Staff members to maintain and achieve the standards consistently.

• 1yearexperience as Demi Chef De Partie in 5 stars hotel
• 2-3 years' experience as Commis 1 in 5 stars hotel