Demi Chef de Partie

**Job Description**:

- Supervise the function of the kitchen team, facilities and costs; hence contribute towards maximizing the overall Food & Beverage department’s profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Control and analyze on an on-going basis the following:

- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Cleanliness, Sanitation, and Hygiene.
- Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following:

- Local requirements,
- Competition,
- Trends,
- Availability of ingredients &
- Food cost.
- Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team