Demi Chef (Baker )

Job Scope

To perform duties assigned by Chef in order to provide the highest quality of food to our guests.

Key Relationships

Key Job Responsibilities

Set-up daily mis-en-place as per standards.

Cleans and monitors work areas, equipment, utensils and all the fridges, cold rooms.

Arranges plates and helps in dishing out of meal portions according to the K.O.T. (Kitchen Order Ticket).

Observes and tastes food when being cooked, ensures that food is prepared according to recipes in classical and culinary manner.

Maintains effective employee relations.

Records all recipes in his own Recipe Book.

Supervising, co-ordinating and participating in the preparation of all Stocks, Soups, Sauces, Daily Specials, Theme Night preparation and any cooked items for the Kitchen.

Prepares all Sauces, Soups, Vegetables, Potatoes and daily mis-en-place according to their requirement and keeps a close watch on them before they run short of it.

Listens to guest complaints, comments and ensure proper action plan is prepared by the Chef is followed.

Checks the daily menu, function sheets, par stocks, to determine the type and quality of food items to be prepared.

Reports for overtime as and when requested by the Chef-in-charge.

Prepares the requisition for groceries and food items based on par stock.

Ensures that the hot food displayed are at the correct temperature.

Ensures all the refilling are well presented on the Buffet and maintains the quality.

Follows all training classes which are held in the hotel.

Prepares the duty Schedule for his section in the absence of the Chef-in-charge.

Assist the Chef-in-charge in conducting on and off job training for the Kitchen Staff.

Ensures and meets the highest hygiene standards and guides concerned Staff members to maintain and achieve the standards consistently.

To consistently provide and maintain the highest standard of guest care and service.

To ensure that you and all reporting staff maintain a high standard of personal hygiene and grooming at all times.

To ensure that designated uniforms are worn well pressed and in a good state of repair and to ensure that name badges are worn at all times.

To assist your Outlet Manager in maintaining and updating the depatmental Service Standards Manual.

To ensure that you and all reporting staff demonstrate the required Service Standards.

To assist your Outlet Manager in regularly monitoring staff performance against agreed criteria.

To have a good knowledge of all hotel facilities and be able to answer guest questions in a quick, polite and helpful manner.

To handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to your Outlet Manager.

• Contact: Arun Kumar
• Reference: CatererGlobal
• Job ID: 99553295