Demi Chef de Partie - Chedi Hospitality

Job Qualifications
  • Basic knowledge of kitchen hygiene, health, and safety standards
  • Good guest relations and communication skills
Key Areas of Responsibility
1. Operations
  • Oversee daily pastry and bakery production, including mise-en-place and final products
  • Ensure all food is prepared according to standard recipes and quality guidelines
  • Follow HACCP and food safety regulations at all times
  • Supervise food storage, expiry dates, and proper handling
  • Support buffet setups, special events, and kitchen operations
  • Monitor food costs and minimize waste
  • Maintain kitchen equipment in good condition
  • Stay updated with new recipes, techniques, and products
  • Work flexibly across kitchen sections when required
2. Customer Service
  • Ensure high standards of guest service in line with brand standards
  • Maintain positive relationships with guests and colleagues
  • Handle guest and internal feedback professionally and efficiently
3. Financial Responsibility
  • Improve productivity through effective scheduling and teamwork
  • Support cost control and efficient use of resources and equipment
  • Embrace new technology to enhance operations
4. People Management
  • Supervise kitchen team performance and daily duties
  • Ensure proper grooming, hygiene, and uniform standards
  • Support training, coaching, and cross-training initiatives
  • Promote teamwork and effective communication
  • Ensure compliance with company policies and safety regulations
5. Other Duties
  • Attend required training sessions and meetings
  • Support hospitality training programs and initiatives
  • Maintain professional conduct and represent the hotel positively
  • Follow employee handbook and company policies
  • Adapt to operational changes when needed
  • Perform any other duties assigned by management