Demi Chef

-To check performance of direct subordinates and implement improvements when necessary or required by the Chef De Partie. -To supervise the Commis 1, Commis 2, Commis 3. -To ensure the proper use of any machine or equipment in his section. -To prepare any food items as required for fast and efficient service. -To divide workload evenly among subordinates. -To check all stocks in section and submit requirements to the Chef De Partie. -To check all perishable items to avoid losses. -To assist in compiling attendance record. -To suggest improvements to the Chef De Partie. -To maintain the highest standard of cleanliness in the kitchen. -To coordinate with colleagues to ensure a smooth running of the section. -To assist in staff training. -To strictly ensure that all health regulations are met. -To ensure that kitchen is constantly clean and neat. -To ensure that the Policies, Standards and Procedures of Hotel Armada Petaling Jaya are met.