Demi Chef de Partie

Benefits

Additional Information

Taking extreme care with personal grooming in order to maintain a consistently high level of professional appearance at all times. Being punctual, efficient and courteous with guests and fellow team members at all times. Is aware of and adheres to all Pullman Maldives Maamutaa resort procedures for security measures, fire, safety, health and hygiene. Maintaining and creating a strong commitment to a team atmosphere. Developing and maintaining currency of Pullman Maldives Maamutaa product knowledge, facilities and surrounding areas. Developing one's professional progress to enhance and increase quality performance. Assist Team Members in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. To train and develop the Culinary team members according to the monthly training plan, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department. Provide performance feedback and discuss any areas for fine tuning/development - and highlight areas of strength to Commis Chefs in the absence of the Chef de Partie, Jr. Sous Chef or Executive Sous Chef. Give clear direction & instructions to Commis Chefs you are responsible for. Report accidents and sickness immediately to the Chef de Partie, Jr. Sous Chef, Sous Chef and Executive Sous Chef, with clear and concise updates if required. A record to be made in the kitchen log book. Attends meetings and briefings as instructed by the Chef de Partie, Jr. Sous Chef, Sous Chef, and Executive Sous Chef, and clearly and concisely disseminates relevant information to related teams. To inform and keep the Chef de Partie, Jr. Sous Chef, Sous Chef or Executive Sous Chef up-to-date on challenges and irregularities and recommend courses of action. To respond to change positively, in the departmental function as dictated by the industry, company or resort. Interacts with team members of other departments within areas of responsibility and develops solid working relationships with them. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following resort guidelines and local legislation. Maintain a complete understanding of, and adhere to Pullman Maldives Maamutaa policy on Safety Procedures and Practices. Maintain a complete understanding of, and adhere to Pullman Maldives Maamutaa policy relating to Food hygiene and Safe Food Handling practices. Maintain a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets. Liaise with the Stewarding Team Leader in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. Assist the Chef de Partie and Jr. Sous Chef to communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details and follow up. To identify and request assistance if required, prior to any breakdowns occurring. Ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation. Ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets. Assist the storeroom Receiving Finance Assistant in reviewing the quality of goods received. Perform daily storeroom inspections of all walk-in refrigerators, reach-ins & dry stores to ensure that proper rotation of food is adhered to. Ensures that all the required food transfers are completed to the appropriate outlet/department. Assist in the development of a safe and clean working environment. Experience with Mediterranean and/ Italian cuisine Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage

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