Demi Chef de Partie

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.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 proceduresMaintains 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 Saudi Law.Control productivity at all times.Ensure economical use of all resources and materials.