VISTARA HOTEL

Key skills

Role & responsibilities

ROLE PURPOSE The Demi Chef de Partie at VISTARA HOTEL works within the Kitchen / Food Production department to produce consistent, high-quality food within recipe, cost and food-safety standards. This is a execution and coordination role aligned to the company's service, hygiene and safety standards. KEY RESPONSIBILITIES 1. Prepare and present dishes to standard recipes, portion sizes and plating guides 2. Maintain HACCP records, temperature logs and kitchen hygiene throughout the shift 3. Control food cost through correct indenting, portioning and wastage management 4. Coordinate with service teams on order timing, specials and guest dietary requests 5. Maintain equipment, section mise-en-place and stock rotation (FIFO) REPORTING STRUCTURE Reports to: Sous Chef Department: Kitchen / Food Production PERFORMANCE INDICATORS • Guest satisfaction and service-quality scores • Adherence to standard operating procedures and audit findings • Punctuality, attendance and grooming compliance • Cost, wastage and resource control within the section

Additional requirements

• Willing to work rotational shifts, weekends and public holidays as per the duty roster • Well-groomed, professional appearance in line with company uniform and grooming policy • Fluency in the local language plus working English; additional languages are an advantage • Background verification and submission of KYC documents on selection