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Demi Chef de Partie

The Ray Hotel

2 - 3 years Lebanon - Lebanon

Any Nationality

, Posted on May 16, 2018 1 Opening

Job Description

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Job Title: Demi Chef de Partie
Reports to: Chef de Partie
Replaced by: Cook
Basic Functions:
Under the guidance and supervision of the Chef de Partie and within the limits of established The RAY Hotel & Studios policies and procedures, is responsible for the coordination of duties and tasks of the section he is specified to, and assists the Chef de Partie in requisitioning and stock control.
Duties & Responsibilities:
o Have a thorough knowledge of the hotel policies and procedures
o Abide to hotel rules and regulations on grooming and appearance
o Participate in the daily briefing and debriefing (at the beginning and end of each shift)
o Observe and monitor the conditions necessary for proper storage of products in stock including temperature, quality and quantity
o Prepare daily mise-en-place and ensure the freshness of products used
o Organize the production of food based on orders and function sheets in order to avoid surplus and/or deficit in production
o Make sure standards recipes are respected at all time in order to maintain the consistency of product quality
o Make sure all sections in the kitchen abide to hygiene and sanitation rules at all times
o Responsible for shadowing and providing assistance for entry level employees and trainees
o Maintain the team work spirit in the work station
o Assist the Chef de Partie in scheduling and employee administration
o Responsible for the distribution of duties and follow-up on task accomplishment
o Follow-up on employee performance in his section and assist the chef de Partie and management in yearly appraisals
o Assist the Chef de Partie in reducing food cost and leftovers in his section
o Reports accidents to management on daily basis
o Attend to trainings as scheduled by management
o Performs any other duties as assigned by management
o 2 years of experience in the same position in hotels or large chain of restaurants
o A degree in hospitality management or its equivalent
o Have the ability to stand for long period of times and to be exposed to temperature fluctuations that is faced in the kitchen.
o Hove the ability to work under pressure.
o Posses good organizational, analytical and planning skills
o Possess the ability to communicate well at all levels
o Have a wide experience of different cooking techniques and types of cuisines

Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk


Hospitality management Scheduling Analytical Demi Chef De Partie Product quality Stock control Supervision Monitoring Station Cooking

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The Ray Hotel

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Website https://www.hirelebanese.com/jobdetails.aspx?id=152912

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