Demi Chef De Partie/Chef De Partie

SWOT HOSPITALITY RESTORAN A.Ş.

Key Duties and Responsibilities

Service:

•                   To undertake duties as set you by the head Chef or Management.

•                   To actively be an integral part of the Kitchen Management team with the Head Chef.

•                   To operate and participate in the efficient smooth running of the Kitchen.

•                   Preparing, cooking and presenting high quality dishes within the specialty section

•                   Work and co-operate with other supervisors to ensure that any foods being served to our customers is to the laid down standards.

•                   In the absence of the Head Chef be accountable for the smooth running of the kitchen, including the preparation, cooking and presentation of all foods to the agreed standards.

•                   To ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard.

•                   To monitor the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted.

•                   To be responsible for all aspects of the departments risk management.

•                   To be responsible for ensuring the safe and efficient operation of all kitchen equipment.

•                   Responsible for planning, organizing and maintaining essential internal and external relationships.

•                   To order foods and other associated products of the correct standard and quantity for the level of business at the time.

•                   To have an active part in Menu compilation in line with the policies and standards of the Restaurant.

•                   Create and promote a good working atmosphere in the kitchens and within other departments.

•                   Training of Commis Chefs on section, delegation of tasks to Commis Chefs, Chef De Partie and others.

•                   Overseeing the maintenance of kitchen and food safety standards

•                   Responsible for the day to day running of any given section

•                   Assess quality control and adhere to restaurant service standards.

Skills, Experience & Educational Requirements

•                   Minimum 3-5 years of proven experience as CDP or similar role in a well-established upscale restaurant.

•                   Prefer previous experience into supervisory role.

•                   High school diploma or equivalent and Culinary Degree or similar education, training, or certifications is a plus.

•                   Knowledge and ability to run a section and also to work without close supervision.

•                   Ability to train and manage commis chefs and junior CDP and others chefs if required

•                   Ability to produce good quality food in all sections

•                   Team management and high level of attention to detail

•                   Enthusiasm to develop your own skills and impart knowledge to people around you.

•                   Adaptability to change and willingness to embrace new ideas and processes

•                   Positive and approachable manner

•                   Knowledge of best and latest cooking practices

•                   Physically fit to meet the demands of the job, such as walking and standing for long hours.

•                   Willing to work in any shifts and on weekends and holidays

•                   Ability to work under pressure in a high-paced environment

•                   Knowledge of an additional language is a plus

•                   Strong problem solving and ability to handle tense situations calmly and rationally.