The Demi Chef De Partie - Hospitality provides operational, technical, and functional leadership across hospitality activities while ensuring alignment with organizational standards, business objectives, and regulatory requirements.
Responsibilities
- Manage day-to-day kitchen operations activities within the hospitality environment to ensure efficient execution, compliance with procedures, and achievement of operational targets while maintaining service quality and productivity standards.
- Coordinate schedules, manpower, materials, contractors, and operational activities to ensure timely completion of tasks, projects, and deliverables in line with approved timelines and business requirements.
- Liaise with internal departments, consultants, suppliers, subcontractors, clients, and operational teams to ensure smooth communication, issue resolution, and alignment on technical and operational requirements.
- Ensure compliance with company policies, contractual obligations, regulatory standards, HSE requirements, and industry best practices applicable to the hospitality sector.
- Monitor operational KPIs, productivity, service standards, and quality benchmarks while identifying gaps, implementing corrective actions, and driving continuous improvement initiatives.