Demi Chef De Partie

Perform all duties within the restaurant kitchen, ensuring a safe, efficient, and profitable operation in line with hotel policies and standards.

Support the development and implementation of restaurant concepts, menus, and operating standards.

Maintain good knowledge of the local market and suppliers; recommend menu adjustments based on seasonal product availability.

Adhere to established food preparation and presentation guidelines to ensure consistent, high-quality culinary offerings for guests.

Proactively recommend improvements and enhancements to Minor Hotels’ culinary presentation standards.

Ensure strict compliance with food safety, hygiene, and protection standards, including proper food handling, dating, storage, labeling, and stock rotation.

Maintain a safe working environment within the outlet at all times.

Take responsibility for the proper use and care of all outlet assets, equipment, and facilities.

Participate in departmental training programs to enhance skills, improve service standards, and support team member development.

Promote positive inter-departmental relationships through open communication and effective cooperation.

Ensure adherence to departmental checklists, cleaning schedules, and standard operating procedures.

Assist in maintaining clean, hygienic, and well-sanitized food preparation areas in full compliance with food safety regulations.