Chef De Partie

Area/Location:
Eastern Cape
Minimum Criteria Required:
Diploma or other formal qualification in Culinary Arts.
Completed commercial cookery apprenticeship or equivalent.
At least 3 years' experience in producing up-market cuisine.
Demonstrated previous experience in this position at a 5-star lodge or hotel.
Hold a current food handler health card or HACCP/Food Safety certificate.
Key Performance Areas:
Knowledgeable in producing a variety of authentic and innovative cuisines.
Support the kitchen management team to ensure readiness for service before the beginning of each shift.
Stay up to date with changes in policies, operational methods, and industry standards.
Responsible for the proper handling and care of all equipment, tools, and machinery.
Follow all standard operating procedures for service to guests, ensuring exceptional food quality is consistently provided.
Support the kitchen management team in maintaining appropriate kitchen records.
Ensure adherence to all relevant food safety, security, and health and safety policies, processes, and procedures, ensuring compliance with local legislation.
Collaborate with other kitchen sections to ensure that work is completed to provide guests with the highest level of personalized service at all times.
Competencies Required:
Proficient in speaking and understanding English.
Knowledge of GAAP POS and Microsoft Excel.
Strong understanding of food costing and wastage control.
Sober habits.
Ability to work well in a team and under high levels of pressure.
Driver's license preferred.
Good knowledge of Food and Beverage service.