Royal Tulip Sea Pearl Beach Resort & Spa job

Demi Chef De Partie (Cold Section)

Royal Tulip Sea Pearl Beach Resort & Spa



Published on: Jun 14, 2018

Vacancy:  01

Employment Status: Full-time

Experience: At least 4 year(s)

Job Location: Cox’s Bazar

Salary: Negotiable

Application Deadline: Jun 30, 2018

Job Responsibilities
  • Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.
  • Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.
  • Ensures that assigned work area has proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
  • Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
  • 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 product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  • Delegates and assists in preparing of cold food items like salads, sushi, cold cuts, salad dressings etc.
  • Prepares daily requisitions for supplies and food items for production.
  • Prepare all dishes following recipes and yield guides.
  • Properly label and date all products to ensure safekeeping and sanitation.
  • Effectively communicate with other chefs and service staff in order to full fill and address any issues or needs requested by guests.
  • Collaborate with the Executive Chef in menu development and implementation of banquet menus.
  • Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.
  • Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
  • Maintain complete knowledge of correct maintenance and use of equipment.
  • Performs general cleaning tasks using standard hotel cleaning product as assigned to adhere to health standards.
  • Establish and oversee the production of bulk foods for supported outlets.
  • Responsible for assisting Executive Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
  • Assists Executive Chef in monitoring training of new employees to help them achieve higher status.
  • Attend daily and weekly kitchen meetings.
  • Perform all other job related duties as requested by the management.
Employment Status


Educational Requirements
  • SSC
Experience Requirements
  • At least 4 year(s)
  • The applicants should have experience in the following area(s):
  • The applicants should have experience in the following business area(s):
Additional Requirements
  • Must have a love and passion for food
  • Good management and organizations skills
  • The ability to work under pressure
  • Attention to detail and ability to identify and solve problems
  • The ability to work in work environments that are openly diverse
  • The ability to work without help and in a team
Job Location

Cox’s Bazar

Job Source

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