Job Information
IHG Demi Chef de Partie (Indian Specialty) -Six Senses Laamu in Maldives
In this role, I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.
Duties and Responsibilities:
Be responsible for the production, portion control and presentation.
Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Assume 100% responsibility for quality of products served in steam section.
Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Follow proper plate presentation and garnish set up for all dishes.
Have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
Record guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce Etc. and report them to the Executive Chef or Executive Sous Chef.
Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.
Be present throughout service. Has a good knowledge of all outlet menus
Maintain a high standard of personal appearance, grooming and hygiene.
Knowledge of all safety, security and emergency procedures related to my position in line with brand and statutory requirements.
Ensure all equipment of the department is kept clean and in good working condition.
Attend meetings and training as required. Knowledge and strict adherence to LQA standards.
Perform any additional tasks given to me by supervisor/management.
Skills and Experience
To execute the position of Demi Chef de Partie, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized hospitality school and more than two years’ experience in a similar hotel operational role.
I have knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
I have an excellent command of written and spoken English with some knowledge of the local language and customs.
At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?
You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures and meaningful experiences.
It’s a story unlike any other. Out of the ordinary, one could say.
A journey across lands and seas, a tale about what it means to connect to the world around us.
Let the journey begin...
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.