Demi Chef De Rang

Qualifications & Competencies

- Minimum of SC

- NTC Level 3 in Food Production

- Diploma in Hotel Industry would be definite advantage

Roles and Responsibilities

- Responsibilities and duties for this position shall include, but not be limited to the following areas and activities at management discretion.

- Direction may be given for tasks outside the scope of work described.

- Provide a high quality, nutritious and attractively presented Team Restaurant service to team members.

- Maintain high standards of hygiene in the handling, preparation, serving, and storage of food.

- Ensure appropriate standards of cleaning and maintenance are achieved at all times.

- Undertake the preparation of food items.

- Supervise Team Restaurant employees with regards to grooming, attitude, discipline and performance as necessary.

- Control stock and inventories including the ordering and reception of goods.

- Supervise, co-ordinate and schedule the activities of team members who prepare, portion and serve food.

- Estimate and order ingredients and supplies required for meal preparation.

- Maintain records of stock, repairs, sales and wastage.

- Train team members in job duties, sanitation and safety procedures.

- Ensure that food and service meet quality control standards.

- Perform any other duties as may be assigned by the Outlet Chef.

Experience

- Minimum of two years experience in the same position

- Hotel or Tourism experience would be a definite plus