Demi Chef de Partie ( Colleagues Dining)

ResponsibilitiesThe ability to motivate supervise and be a role model for employees to follow and learn from.The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.The ability to distribute work equally to employees and follow up instructions as per hotel standards.The ability to expedite the food pass for a la carte restaurants.The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guestsThe ability to discipline and ensure the quality of employees work in the absence of a senior Chef.The ability to act as a liaison between the Executive Chef Executive Sous Chef and other senior Chefs and the line employees.The ability to create prepare and present menu items and specials as well as recipe preparation and cost calculation.Possesses knowledge of basic butchering portioning preparation and storage of seafood fish pork beef chicken and other types of wild game and variety meats.The ability to prepare stocks and sauces meats and seafoods.To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal breakThe ability to follow instruction and work closely with the senior chef Executive Sous Chef and Executive Chef.The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.To wear uniforms according to Swissôtel standards.The ability to work closely with standard recipes photos and plate presentations in order to maintain quality standards and presentation in accordance with Swissôtel established guidelines and standardsThe ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out & If you make the mess you clean it upThe ability to follow HACCP guidelines and municipality regulations at all times.The ability to follow clean as you go policy and keep work area clean at all times.The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.The ability and desire to proactively learn test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levelsThe ability to maintain a cooperative working relationship with fellow employeesThe ability to perform other tasks or projects as assigned by hotel management and staffThe ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOPThe ability to accommodate all food servers requests when possible regarding guests dietary requirements personal preference and requestsThe ability to handle and rotate food according to established procedures.The ability to maintain the work area and equipment in a safe and sanitary manner.The ability to maintain a positive attitude and a professional disposition.The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associatesThe ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.The ability to check and complete mise en place pars in setting up the station.The ability to turn off all equipment ensuring no safety hazard has been left behindThe ability to set up station properly and on time for each service period.The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.The ability to make sure quality and quantity meets our standard.The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.The ability to not leave your section without doing the final check.The ability to be able to work in another area when needed and take part in cross training when directed.The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisorThe ability to all food items for storage must be covered dated and labelled established guidelines standards and checklists.The ability to be able to work unsupervised.The ability to be able to be flexible to the business demands and working hours.The ability to; throug