Demi Chef De Partie

PRIMARY RESPONSIBILITIES: • Prepares, cooks and serves any food delegated
as your responsibility ensuring that the highest possible quality is maintained
and that agreed standards for food preparation and presentation are met at all
times. • Prepares appetizers plus meat and vegetables for entrees, as well
as help with the proper presentation of the food. • Adheres to company
procedures in regards to temperature checks, food labelling and dating, cleaning
schedules and hygiene regulations at all times and ensuring that all records
of such are updated and kept. • Assists with the acceptance and storage
of deliveries and that all-relevant company procedures are adhered to. •
Maintains work area to a clean, hygienic and tidy state at all times. • To
have an understanding of menu planning, writing and the implementation of stock
controls and how this enables the kitchen to meet Gross Profit %. • Familiarizes
with the opening and closing procedures of the kitchen and carry them out
as rotated. • Implements cost savings procedures in electricity, operating
supplies and other controllable costs in relation to kitchen operation. • To
be punctual for work and report directly to the Supervisor or Manager on duty. •
Maintains a grooming standard at all times whether in the public eye or back
areas. • Reports any unusual incident, guest complaints, lost and found,
breakage and losses to the superiors. • Trains, coaches and counsels junior
members of kitchen staff effectively and conducts on-the-job training for all
kitchen personnel. • Provides assistance to co-employees within food &
beverage and amongst other departments in the performance of tasks to foster
team work and success for the Hotel. • Attends pre-meal briefing and de-briefing
daily, the monthly F&B Staff Meeting as well as other training sessions
organized by the hotel. • Performs other tasks as assigned by superiors. REPORT
LINE & COMMUNICATION: • To assist the Chef de Partie in ensuring
that all culinary standards in that section comply with Hotel Policies
and Procedures and Minimum Standards. • To maintain good working relationships
with colleagues and all other departments. OTHERS • Continuous learning through
own IDP. • Any other duties as may be assigned by the superior. ACCOUNTABILITIES
• Represents Dusit’s brand and its values at all times. We will establish
relationships and foremost and we will deliver an exceptional guest experience
and promote Thai graciousness.

COMPANY’S CULTURE • Communicate and fully embracing the Company’s culture (our
Vision, our Mission and our Values), leads by example and cascade to all your
subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY • Ensure
confidentiality and secure storage of all intellectual property and data bases,
both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure
Hotel, Customer and Staff information or transactions are kept confidential
during or after employment with the company. JOB REQUIREMENT: • At least 2 years
of Demi Chef de Partie or Commis I experiences in a 5 star hotel • Have a strong
working knowledge of western and other Asian Cuisine • Strong understanding
of HACCP, displays a high level of food and personal hygiene • Demonstrates real
passion for menu planning and leadership