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Job Title: Demi Chef de Cuisine

Job Grade: 1

Department: Food & Beverage

Job Purpose: To assist in creating optimum customer satisfaction by providing the highest standard of food quality and presentation according to hotel procedures.

B. REPORTING RELATIONSHIP Chef de Partie - Demi Chef of Cuisine

C. KEY RESULT AREAS

• Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
• Ensures that food is stored, prepared and secured hygienically and safely.
• Ensures that food is prepared and cooked according to specific recipes and wastage is minimized.
• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.
• Prepares and submits forms and reports on time as directed.
• Checks mise-en-place and preparation procedures ensuring that procedures are correctly followed.
• Reports any engineering defects to immediate supervisors.
• Ensures that subordinate employees report for work punctually and grooming standards are met.
• Trains, coaches and develops subordinate employees.

D. GENERAL

• Contributes to the morale and team spirit of the hotel by maintaining effective relationships with colleagues.
• Performs additional duties as directed by supervisors.
• Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel.
• Is fully conversant with all health and safety, fire and emergency procedures.
• Maintains a high standard of personal hygiene, dress, uniform, and body language.
• Is polite and professional in any situation where the image or regulation of the hotel is represented.
• Attends meetings and training as required by supervisors.
• Ensures that all activities are carried out honestly, ethically, and within the parameters of local Law.

E. PERFORMANCE EVALUATION CRITERIA

• Quantity and nature of guest comments and complaints.
• Standards and consistency of food preparation and presentations.
• Standards of cleanliness and hygiene.
• Attendance at scheduled training and development sessions

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