WHAT IS THE DUTIES OF DEMI CHEF DE PARTIE??

DUTIES OF DEMI CHEF DE PARTIE

 A demi chef de partie assists his/her superior in maintaining the highest standard of qual ity in food preparation by following standard recipes and high level of hygiene standards maintained as per the HACCP standards in his/her area, in order to maximize guest satisfaction and profitability in an atmosphere of high employee morale. The specific responsibilities of a demi chef de partie are to:


 1. Ensure prompt and accurate service by all kitchen staff under his/her control, to the entire guests to achieve high level of customer satisfaction

2. Assist the chef de partie in implementing standards set by executive chef on food quality, preparation, and presentation in his/her section

 3. Assist the chef de partie to define the organization of work within his/her kitchen
department including assignments, time schedules, and vacations

 4. Control food wastage without compromising on food quality

5. Make sure that all the kitchen equipment is operated, maintained, and stored properly and is safe to use.

6. Ensure all organizational policies and standards are adhered to by all in the
department.

7. Check that inter kitchen food transfers are accurate and conform to hotel policy.

 8. Ensure proper mise en place in his/her production sections for speedy preparation and service

9. Make sure that hygiene and cleanliness of the kitchen area/equipment is maintained as per predetermined standards

10. Ensure all the kitchen records are maintained properly at all times as per organizational standards in his/her department.

11. Discuss production planning with his/her commis and concerned higher kitchen
authorities,

12. Receive daily requirement from storeroom and get it checked and duly signed by his/her senior kitchen executive

 13. Maintain daily log book and register equipment issues, and any critical information
to be passed on to higher authority or next shift.

14. Recommend quality status on all the products in his/her kitchen to senior authority

 15. Register complaints regarding improper machinery functioning, or employee behaviour to his chef de partie or senior kitchen executive

16. Provide assistance to all subordinates and peers of various kitchens

17. Promote excellent relations and professionalism amongst all staff in his/her kitchen and with related departments

18. Coordinate with other food and beverage section, engineering/housekeeping, etc.
whenever required.

19. Ensure appropriate and professional communication with all the team members at
all given times.

20. Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multifunctionality.

21. Provide constant on-the-job training and coaching to subordinates. 22. Share his/her skill and knowledge with all employees.

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