CHEF DE PARTIE

Summary about this job

Detail information about job CHEF DE PARTIE. Terms and conditions vacancy

KEY TASKS

•To organize the shift, whether it be a mid or evening shift, on occasions early breakfast shift. 
•Supervision of kitchen in the absence of the Sous or Executive Chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.                                                                                                                                                             
•Prepare mis en place and serve meals for customers while maintaining high-quality standards and ensure all food produced is in line with kitchen recipes and standards. 
•Work with and coordinate the work of Commis Chef's and Kitchen Hands (Stewards) in the preparation and production of food as required.                                                                                                                               •Ensure all operating equipment, crockery, cutlery & glassware is hygienically and safely stored & handled.
•Follow the regular cleaning rosters and standard methods for operating equipment. Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
•Check all food is stored and handled as per current food health and hygiene regulations. 
•Have stock control procedures implemented and maintained, to contribute to cost control through energy conservation and the careful use of produce, methods, standard recipes and resources.
•Ensure strict stock rotation and minimum wastage. Monitor daily stock par levels and product requirements, ensuring adequate supplies are available for expected service and advise the Sous Chef of these well in advance.
•Maintain excellent presentation standards for all food and beverage outlets.

REQUISITES

•1 to 2 years experience in a similar position, luxury Hotel environment is preferred. 
•Organisational talent & good knife skills required.
•Able to work across a 7-day roster (morning, midday shifts, evenings).                                                       
•To be able to work unsupervised.  To be passionate about work and cooking, organized, motivated & creative about food. Work well under pressure during busy periods.
•Being passionate about customer service and guest satisfaction.
•Successful applicant needs to have high standards in food preparation, consistency and hygiene that includes good knowledge of kitchen safety protocols and food hygiene protocols.
•Good communication skills.                                                •Culinary arts qualification or practical experience in preparing, cooking and serving meals of a high standard (luxury level).
•Good at following instructions and paying attention to detail.
•Reasonably fit due to phisicly demanding position.