Chef De Partie

To work in and oversee the assigned station / section and the relevant associates to ensure that food products are prepared according to the standard required.
To maintain the assigned station / section in a clean and orderly manner at all times.
To follow standard recipes and minimise waste to help ensure that the outlet's food cost is in line with budget.
To train the associates as necessary in the preparation and presentation of the items.
To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To work in a supportive and flexible manner To be up to date with the availability of seasonal and new products on the market.
To treat all operating equipment and supplies carefully to minimise damage and reduce wastage.
Requirements Relevant qualification Minimum of 3 years' experience in same or similar role Ability to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Oubaai Hotel Golf and Spa International standards.