Mandarin Oriental, Lago di Como’s Demi Chef de Partie is in charge of supporting and cooperating with the Chef de Partie in ensuring both the correct functioning of the kitchen and that all preparations comply with the resort and company’s standards, in accordance with the Executive Chef’s guidance.
Duties And Responsibilities
Maintain a high standard of specified work in accordance with the Chef de Partie and Executive Chef
Ensure food preparation, quality and presentation are met at all times under the guidance of the Chef de Partie and Executive Chef
Monitor stock movement and be responsible for replenishing own section
Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Chef de Partie and Executive Chef
Keep high standards of personal hygiene, clean uniform and overall camaraderie
Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times,

ensuring that all records of such are maintained
Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Chef de partie and Executive Chef
Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
Be fully aware of all hygiene control and chemicals used in workplace
Have a full knowledge of and be able to act upon fire procedures
Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
Comply with all the hotel and company’s policies
Attend all training sessions as required
Comply with any reasonable request from your superiors
Requirements
At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
Minimum 3-years working experience in

Wir suchen CHEF DE PARTIE

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