Demi Chef De Partie, Tapasake

At One & Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life.
 
Job SummaryResponsible of daily operation for dinner.Check general cleaning of all sections, all work surfaces before and after each service or mep. All foods stored in the fridge should be labelled with date and name of products.Receiving and storage of goods and checking quality of all received goods (from dry store, deep freeze, and vegetables’). Communicate clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. Adopt the mission and vision of the company. Work output is consistently at or above expected volume day to day.. Always be on time on schedule and respond to the supervisor positively. Report any incident to the supervisor or Chef immediately to act. Daily walk through in the kitchen to check equipment’s are in good condition. Key Duties and Responsibilities:Always be punctual. Respect and respond positively to your superior and team colleagues.Have a good personality and respect for all aspects of grooming as laid in the standard of the hotel.Maintain good hygiene in the kitchen; keep HACCP STANDARDS at all times.To be involved actively in all on-going Training.Ensure all equipment used are well maintained, in good working order and to log any defects and report to the ManagerTake care of daily food preparation and duties assigned through the superior to meet the standard and have the quality set by the ChefCheck daily reservation and mep according to occupancyMonitor stock movement and be responsible for ordering in his sectionEnsure minimum kitchen wastageMaintain proper rotation of products in all chillers, freezers, dry store to minimize wastage / spoilage (FIFO)Responsible for completing all daily mise en place on timeAdhere to all recipes given by the Restaurant Chef.Need to be fully involved in making all recipes for dinner service, special events menus,Ensure all mise en place to be ready on time for Dinner serviceMaintain Consistency on all prepared food served during dinner at all time.Check periodically expiry dates and proper storage of all food items in the section required.To report any maintenance issues to the Chef de Partie or Sous ChefTo be flexible and willing to help all restaurant kitchen at busy times if requiredInvolve in learning new technics from supervisorsAlways seek and share freely with the superior for innovative ideas.Consistently offer professional, friendly and proactive guests service while supporting fellow colleaguesLiaise daily with outlets chefs to keep open lines of communication regarding guests’ feedbackFollow all safety and sanitation policies when handling food and beveragesEstablishing and maintaining effective inter departmental working relationshipsHaving a good interaction with guests.Involve firmly achieving budgeted food cost and reducing wastage, to make profit. About YouThe ideal candidate should have at least a school certificate or high school certificate. The candidate should have at least 2 years of experience in the same role in an International Ultra-Luxury Resort. A valid food handler’s certificate is a must.

Pointe de Flacq, Flacq, Mauritius

Phone: 401 1688

Apply Via:

Daisyrani.guddoye@oneandonlylesaintgeran.com