Demi Chef

Responsibilities

• Ensure the quality of food served is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control – Cleaning Schedule.
• Be responsible for stocks and control of wastage
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the sous chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Have a complete understanding of the hotel’s employee handbook and comply with the regulations contained within.
• Create and maintain an effective working relationship with colleagues and Managers.
• Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
• Comply with all company procedures regarding :

Fire

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