15 Apr 2019

Demi Chef de Partie at Ole-Sereni

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The role of the Demi Chef de Partie will be to work alongside our Chef de Partie and for assisting in the timely production and presentation of food in the section. As a Demi Chef de Partie you will work with and deputize for the Chef de Partie.

Qualifications

  • Previous experience as a Commis
  • Passion for food preparation
  • Ability to perform job functions with attention to detail, speed and accuracy.
  • Ability to prioritize and organize.
  • Ability to follow directions thoroughly
  • The ability to undertake detailed and intricate work
  • Cleanliness and a focus on health and safety

Responsibilities

  • Clean and prepare vegetables from raw as directed
  • Clean and prepare fish, meat and poultry in line with kitchen standard as directed
  • Keep work surfaces and areas clean and tidy.
  • Collect and put away General Stores and Food Stores items.
  • Assist in the setting up of banqueting buffets, hot and cold buffets.
  • Cook and prepare food for all Food and Beverage outlets under supervision.
  • Ensure all food items are date stamped

Training

  • To attend any internal or external course that management may deem beneficial.
  • To be alive to new ideas and systems that could benefit the department or hotel.
  • To attend departmental meetings.

Maintaining Image Of Hotel

  • To be smart in appearance and courteous at all times, and to act as an ambassador for the hotel.
  • Be mindful of all guest requirements and special requests
  • To be punctual for duty at all times, .remembering breakfast is normally the last impression of the food operation a guest will have
  • To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.

Health & Safety

  • To adhere to the company’s procedures on health and safety, security and hygiene.
  • Full awareness and compliance with the fire evacuation, and security procedures for the Hotel.
  • Reporting any accidents and potential hazards to the Department Head.

Occasional Duties

  • To take charge of the section in the absence of the Junior Sous Chef/Sous Chef
  • To carry out any reasonable request made by management.
  • To be flexible in the duties required of you, by assisting in another department if requested to by Department Head.
  • Overtime when required and assistance to any other section in the kitchen.
  • Participate in the hotel’s social responsibility programme

How to Apply

Click Here To Apply






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