Demi Chef de Partie/ Kitchen Steward

  • 17 oC / 63 oF

    Local Temperature
  • 06:58 AM

    Local Time

As a leading hospitality brand, we are committed to cultivating a culture in which our employees are our colleagues and partners striving for the common goal of providing an excellent genuine service to our valuable guests. If you share our passion in providing high-quality service and have the willingness and interest in personal and professional growth, we will be happy to have you as a part of our team.

As of now we are looking for a Demi Chef de Partie and Kitchen Steward to work with us and be the part of a ever growing team.

Position: Demi Chef De Partie

Job Description

Preparation and distribution of all daily meals including the Breakfast.

Co-responsible for a Kitchen section.

Co-responsible for achieving and maintaining the Hotel's Standards and budgets.

Assistance to the Chef de Partie / Senior Chef de Partie in the fulfillment of his or her duties in order to ensure the smooth running of the Kitchen.

Co-responsible for proper storing of food, Kitchen supplies and stock.

Co-responsible for impeccable Cleanliness, Hygiene and tidiness.

Co-responsible for meeting the HACCP Standards.

Assistance with undertaking inventories as per Company's directives.

Participation in training programs.

A regular presence in the Restaurant at the Buffets.

Attend all relevant meetings.

Comply with all Company procedures regarding: Fire, Health & Safety, Food Hygiene and Security.

Be responsible for stocks and control of wastage, in according to Company Standards.

Assist in maintaining and improving upon budgeted food cost.

Always maintain a high standard of Personal Appearance and Hygiene.

Maintain good working relationships with your own colleagues and all other departments.

Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.

Have a complete understanding of the Hotel’s Employee Handbook and comply with the regulations contained within.

Carry out any other job or duties as required by the Executive Chef as and when required

Requirements:

At least 2 year's experience cooking in a well-established restaurant or full service Hotel and/or minimum of 1 year in a supervisory role.

Hospitality Degree with minimum 3 years certification. Culinary Degree will be considered an advantage.

Flexible working hours subject to the demands of the business.

Able to work under pressure.

Excellent Culinary  talent.

 

Position: Kitchen Steward

Job Description

Ensure the Kitchen is clean, well maintained and organized at all times.

Ensure floors are dry and clean at all times.

Operate pot-washing machinery and maintain a hygienic working environment in accordance with Hygiene regulations and company standards.

Adhere to all sanitation guidelines.

Assist the Chefs and F & B Servers as and when necessary.

Collects and removes trash from all areas of the operation following established procedures.

Dispose of waste as per the Hotel and authority standards and Adhere to recycling guidelines.

Ensure waste bin area is kept clean and tidy.

Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers

Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.

Cleans and maintains floors and walls in Kitchen and dish washing area by following standard procedures.

Cleans and sanitizes dishes and related service ware following established procedures.

Cleans large equipment as assigned, following established procedures.

Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.

Knowledge and proficiency to operate industrial dish washers.

Ensure all equipment is clean and in good working order.

Check all chemical levels and inventory.

Wash, Wipe, Sort, stack dishes, and load/unload dishwasher.

Wash, wipe, sort, stack and store all cleaned items in an organized and safe manner.

If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.

Clean, sanitize and close workstations.

Uses and maintains all equipment's according to manufacturer and department guidelines.

Report any maintenance or hazard issues to the Kitchen Stewarding Supervisor.

Assist in light food preparation as directed by Manager or Chef on duty.

Assist in serving food and beverages to the residents in the dining room.

The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities.

Always maintain a clean and safe work environment.

Carry out any other job or duties or reasonable task set by the Executive Chef.

Only shortlisted candidate will be callled for the personal interview.

If you think your skills and expertise will match the above criteria please do not hesistate to send your resume at chef@baseraboutiquehotel.com.np or at helen@baseraboutiquehotel.com.np

 

 

 

 

 

 

 

 

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