Demi Chef De Partie

Scope and General Purpose ofJob:
To supervise the assigned station / section, produce a consistent, high-quality product, ensurea courteous, professional, efficient and flexible service consistent with The MAINE StandardsPolicies&Proceduresinordertomaximizeguestsatisfaction.
MainDuties:
Operational
1. To produce a consistent, high-quality product and provide a courteous, professional,efficient and flexible service at all times, following The MAINE Standards ofPerformance.
2. Tohaveafullworkingknowledgeandcapabilitytosupervise,correctanddemonstrate all duties and tasks in the assigned Place of Work to the standard set.Please note that Master Task Lists are reviewed and changed on a regular basisreflectingchangein trends,guest expectationsand operatingphilosophies.
3. To be entirely flexible and adapt to rotate within the different sub departments of theKitchenDivisionoranyotherDepartment oftherestaurantas assigned.
4. To perform all duties and tasks when rotated orassignedto anotherDepartment asperMasterTaskList forthatDepartment.
5. Tobefullyconversant withallservicesandfacilities offeredbytherestaurant.
6. To perform opening and closing procedures established for the Place of Work asassigned.
7. To have a thorough understanding andknowledge of all Food& Beverage items inthe menu and the ability to recommend Food & Beverage combinations and up sellalternatives.
8. To ensure that the Place of Work and surrounding area is kept clean and organized atalltimes.
9. Tomonitoroperatingsuppliesandreducespoilageandwastage.
10. Tohandleguestenquiriesinacourteousandefficientmannerandreportguestcomplaints or problems to supervisors if no immediate solution can be found andassurefollowup withguests.
General
1. TounderstandandstrictlyadheretotheRules&RegulationsestablishedintheEmployees HandbookandtheRestaurant'spolicyonFire,Hygiene,HealthandSafety.
2. Toreport for dutypunctuallywearingthe correct uniformand name tagatalltimes.
3. Tomaintainahighstandardofpersonalappearanceandhygieneatalltimes.
4. Tomaintainagoodrapportandworkingrelationshipwithstaffintheoutletandallotherdepartments.
5. Toattendandcontributetoallstaffmeetings , trainingsscheduledand otherrelated activities.
6. TofullysupporttheDepartmentalTrainersfunctionintheDepartmentassigned.
7. Toundertakeanyreasonabletasks and secondarydutiesas assignedbytheHead Chef.
8. Torespond to anychanges in therestaurant function as dictatedbytherestaurant.
9. Toprojectatalltimesapositiveandmotivatedattitudeandexerciseself - control.
10. To have a complete understanding of the Income Audit section in the OperationsManualand Policies andProcedures.
OccasionalDuties:
1. Toassistincarryingoutquarterly,bi-yearly,yearlyinventoryofoperatingequipment.
2. Tocarryoutanyotherreasonableduties andresponsibilities asassigned.

TPBN1_UKCT