Demi Chef de Partie

Job Location:

Avani Pattaya Resort



At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.

With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.

1.    Maintains good quality products and presentations according to company standard (i.e.) use records and recipes.
2.    Follow up the usage of food production charts.
3.    Maintains and responsible for the completion of the control report ( i.e.) temperature checklist cleaning schedule, work order, etc.
4.    Maintains food safety and protection, to include dating, proper storage and rotation, etc.
5.    Assists associates to complete the job assignment in a safe and professional manner.
6.    Assist in maintaining clean and sanitized food preparation areas.
7.    Ensure all Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
8.    Perform any reasonable request made of management which is not life threatening or against the law.
9.    Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
10.    Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.
11.    Perform other duties as assigned by supervisor
12.    Prepares, cuts, trims, and portions various types of meat, poultry, and seafood according to standard recipes, specifications, and portion sizes.
13.    Ensures all meat products are properly handled, stored, labeled, dated, and rotated according to FIFO principles and food safety standards.
14.    Checks the quality, freshness, and condition of meat products upon receiving and before preparation, and reports any quality issues to the supervisor.
15.    Performs deboning, filleting, trimming, slicing, cutting, and portioning of meat products according to operational requirements.
16.    Ensures proper use, cleaning, sanitizing, and maintenance of knives, cutting boards, meat grinders, slicers, and other butchery equipment.
17.    Minimizes product waste by using meat efficiently and following approved cutting and portion-control standards.
18.    Prepares and portions meat products according to daily production requirements, banquet functions, restaurant outlets, and special events.
19.    Maintains proper temperature control of meat products throughout receiving, preparation, storage, and service to ensure food safety.
20.    Ensures all meat products are stored in designated areas and that chilled and frozen storage temperatures are maintained according to company standards.
21.    Maintains accurate records related to meat preparation, portioning, wastage, temperature checks, and inventory as required.
22.    Assists in monitoring meat inventory and informs the supervisor of shortages, excess stock, or products requiring immediate use.
23.    Ensures the butchery area, equipment, utensils, and work surfaces are kept clean, organized, and hygienic at all times.
24.    Follows all personal hygiene, HACCP, food safety, sanitation, and occupational health and safety requirements.
25.    Trains and assists junior associates in proper butchery techniques, knife handling, food safety, portion control, and safe working practices.
26.    Ensures knives and sharp equipment are handled and stored safely to prevent accidents and injuries.
27.    Cooperates with the Chef and Kitchen team to ensure all meat preparation meets the required quality, quantity, presentation, and timing standards.
28.    Performs daily opening and closing duties of the butchery section as assigned by the supervisor or Executive Chef.
29.    Reports any equipment malfunction, food safety concern, product contamination, or workplace hazard immediately to the supervisor.
30.    Maintains a high level of professionalism and teamwork and supports other kitchen operations when required.
 

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