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Open nowFirst seen 5 days ago

Demi Chef de Partie - Sushi chef

The Nautilus Maldives24 open roles

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Your applicationOpen nowDemi Chef de Partie - Sushi chefThe Nautilus Maldives

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: first seen 5 days ago

The posting

Objective

To assist the Chef de Partie, Sous Chef in setting up and maintaining food production and quality control of all food items prepared in assigned station and participate in other food production areas as required.

Reports To

Sous Chef

Chef de Partie

Reporting To This Position

Commis

Key Duties/Responsibilities

  • Actively participates in the provision of excellent service to guests.
  • Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in order to make sure his/her IN and OUT duty time have been recorded.
  • Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
  • Checks and controls the proper storage of products.
  • Monitors portion control.
  • Complies with grooming and hygiene and with safety regulations and procedures as well as SOP at Supervises activities of Team Members and provides regular feedback to Team Members.
  • Allocates tasks to maintain high effectiveness in assigned section(s) of the kitchen(s).
  • Checks punctuality and presence, on a daily basis and reports to the Chef de Partie
  • Regularly checks grooming (personal hygiene and uniforms) of team members according to the resort’s standards.
  • Enforces compliance of subordinates with all health, hygiene and safety regulations.
  • Prepares food for special orders, buffet presentation, VIP parties, and other one-off duties when required.
  • Prepares all food items according to standard recipe and/or as specified on guest check to ensure consistency of products presented to guests.
  • Prepares daily requisitions for supplies and food items.
  • Ascertains cost effective use and minimum wastage of resources in assigned section(s).
  • Cleans and carries out inventory of walk-in and reach-in boxes daily.
  • Performs general cleaning tasks, using standard resort cleaning products as assigned by superior.
  • Keeps all refrigeration, equipment and storage and working areas in clean, working condition, in compliance with health and hygiene regulations.
  • Keeps floor dry and clean to avoid slip/fall accidents.
  • Move supplies and equipment when required.
  • Reports any equipment in need of repair to superiors.

WORKING CONDITIONS:

General:

  • Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

Specific financial measures of performance:

  • To be agreed at each appraisal

Specific non-financial measures of performance:

  • To be agreed on recruitment and at each appraisal.

General measures of performance:

  • As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.

Frequency of appraisal:

  • Performance to be appraised annually or as per policy of the company

Appraiser:

  • To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.

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