Demi Chef De Partie

[{{ $ | translate}}] Demi Chef De Partie
The Ritz-Carlton, Astana


Job description

Critical competences:
  • Ability to perform job functions with attention to detail, speed and accuracy.
  • Ability to prioritize, organize and follow through.
  • Ability to be a clear thinker, remain calm and resolve problems using good judgment.
  • Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
  • Ability to maintain good coordination.
  • Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
  • Ability to work with all products and ingredients involved.
  • Ability to operate, clean and maintain all equipment required in job functions.
  • Ability to comprehend and follow recipes.
  • Ability to expand and condense recipes.
  • Ability to perform job functions with minimal supervision.
  • Ability to work cohesively with co-workers as part of a team.
    Essential job function
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
  • Meet with Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
  • Complete opening duties:
    •   Set up workstation with required mise en place, tools, equipment and supplies according to standards.
    •   Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
    •   Check production schedule and pars.
    •   Establish priority items for the day.
    •   Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the storeroom and stock in designated areas.
    • Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.
      7. Maintain throughout the shift.
      8. Start prep work on items needed for the particular menu of the day.
      9. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
      10. Continue prep work after the meal period for the next meal service.
      11. Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
      12. Prepare all menu items following recipes and yield guides, according to department standards.
      13. Inform the Sous Chef of any shortages before the item runs out.
      14. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
      15. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
      16. Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
      17. Maintain proper storage procedures as specified by Health Department and hotel requirements.
      18. Minimize waste and maintain controls to attain forecasted food cost.
      19. Disinfect and sanitize cutting boards and worktables.
      20. Transport empty, dirty pots and pans to the pot wash station.                
      21. Direct and assist Stewards in order to make clean up a more efficient process.
      22. Breakdown workstation and complete closing duties according to department standards:
    • Return all food items to the proper storage areas.
    • Rotate all returned product.
    • Wrap, cover, label and date all items being put away.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
    • Return all unused and clean utensils/equipment to the specified locations.
    • Ice down hot items from the steam table, so they cool quickly.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.
      23. Review status of work and follow-up actions required with the Head Cook before leaving.
      24. Successful completion of the Ritz-Carlton Hotel training/certification process.
    At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

    Job Summary
         Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
         Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
    The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.


    See description

    Job type
    Astana, Kazakhstan
    F&B other
    Starting in
    As soon as possible

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