Summary Description: As a Demi Chef De Partie (DCDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. A) Responsibilities and Duties: To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage. To ensure knowledge of the product is maintained and communicated to all relevant personnel. To be responsible for completing your mis-en place Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Executive chef on the daily requirements, functions and also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. To learn and record skills and recipes from other members of the department To report any maintenance issues to the Head Chef immediately. To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable To be flexible and willing to help the restaurant kitchen at busy times if required To attend Fire/ Emergency Training Program and to ensure that the hotel\'s and department\'s fire and emergency procedures are understood.Contributes to the morale and team spirit of the resort by maintaining effective relationships with colleagues. Makes appropriate suggestions and recommendations to supervisors for the general improvement of the hotel. Is fully conversant with all health and safety, fires 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 reputation of the hotel is represented. Attends meetings and training as required by supervisors. Additional duties and responsibilities: Ensure integrity and confidentiality of information at all times. To perform any additional requirement, tasks and duties outside of his/her scope of work as deemed necessary by your Immediate Manager or the Management. Changes in business may require alterations to this . Care of Equipment Ensures maintenance and careful handling of equipment used. Ensures timely reporting of malfunction or maintenance deficiency to appropriate area. Training and Employee\xe2\x80\x99s Activities Attends scheduled trainings. Participates actively in company initiated employee activities. Grooming and Hygiene Adheres to the specified hygiene and personal appearance standards of the hotel and surrounding area. Attendance Adheres to the set procedures for attendance and timekeeping. Company Policies and Procedures Adheres to the provisions outlined in the Employee\xe2\x80\x99s Handbook, Disciplinary Code, and Rules & Regulations. Job Type: Full-time