Chef De Partie

Job Purpose

To manage in the absence of the Senior Sous Chef / Chef de Cuisine / Sous Chef, the Kitchen Operations of a designated area, to the required Standards within the agreed budgetary limits and parameters, and ensuring Guest Satisfaction and Profit Maximization. To adhere to, maintain and implement Food Policies and Procedures.

Qualifications

• Matric
• Degree/Diploma in Hospitality Management or equivalent

Minimum Requirements

• 2-3 years' experience in similar position
• Microsoft Office, outlook, materials control

Main Resposibilites

• Assist the Sous Chef in the supervision, control and co-ordination of the kitchen staff;
• Assume full responsibility for the kitchen section in the absence of the Sous Chef;
• Check and supervise the methods of food preparation with in your area;
• Maintain the highest level of standards in the preparation of food items as well as the service of the food;
• Check that all mis-en-place is prepared for food service and assist with the cooking and final preparations of the dishes;
• Assist in the receiving and storage of food, whilst checking quality and quantity;
• Take stock of food items if and when required to do so with the assistance of the sous chef;
• Adhere to all Health and Safety procedures;
• Ensure clean and hygienic conditions of all work areas including all refrigerators and storage areas to the standards laid down by the company;
• Assist in the training of all kitchen staff paying particular attention to trainees;