Demi Chef

Kempinski Hotel Barbaros Bay Bodrum

SCOPE

 Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.

OVERALL OBJECTIVES

 The job of Demi Chef de Partie is executed satisfactorily when:

- Dishes are prepared, cooked and served according to the restaurant’s menu.

- Communication with guests and internal customers is politely and they display courtesy.

- Any difficulties, guest or internal customer comment and other relevant information is communicated to their superior.

- Effective employee working relationships are established and maintained.

- Familiarity with property safety, first aid and fire and emergency procedures is maintained and operation of equipment is handled safely and sensibly. HACCP is implemented and practiced. 

MAIN RESPONSIBILITIES

- In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.

- Prepare in advance food, beverage, material and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.

- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

-  Clean and re-set their working area. 

- Work with Superior and People Services Manager to ensure the departmental performance of staff is productive. Duties include:
 *         Conducting on the job training in accordance with the departmental standards and procedures and maintaining a record of progress for each staff member.
*         Providing input for probation and formal performance appraisal discussions in line with company guideline.
*         Ensuring new staff attends Corporate Orientation within first month of hire.
*   Coaching, counseling and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
*         Preparing induction programs for new employees and allocating sufficient time for their implementation.

- Work with superior in the preparation and management of the department’s budget and is aware of financial targets.

- Work with Superior and Human Resource Manager to ensure the departmental performance of staff is productive.

- Recycle where-ever possible and enforce cost saving measures to staff.
- Log security incidents and accidents in accordance with hotel requirements.