Demi Chef de Partie

To be responsible for the daily operation of a section within the kitchen and related areas. To prepare all food items to his/her highest standard, ensuring the product provided by the hotel in respect of quality, service, hygiene and value is maintained, as to Standards the of Swissotel Resort Bodrum Beach.

KEY RESPONSIBILITIES:

• Is aware of and abides by all hotel policies, procedures & relevant legislations
• Report any hazards, risks, accidents as required
• Ensure all directions are followed out at the request of any level of Senior Management.
• Maintain professional relationship with Service Team Members.
• Set up “mise en place” stations for the various meal periods according to performance standard
• Prepare food items according to standard recipes
• Minimize waste of all food items
• Collect food requisitions from the commissary kitchen as directed
• Break down “mise en place” stations at the end of meal periods and store the food away properly
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Work in any section of the kitchen when necessary, due to business pressure or employee shortages

QUALIFICATIONS:

• Previous kitchen experience within hospitality, ideally in a fine dining operation
• Relevant NVQ or equivalent qualifications, including Basic Food Hygiene
• Excellent interpersonal and communication skills
• Excellent ability to communicate effectively
• The ability to meet hygiene standards
• Be self motivated and able to work under your own initiative