Chef de Partie

Duties :

Support the kitchen management team to ensure that the kitchen is ready for service

before the beginning of each shift

Stay up to date with changes in policies, ways of working and standards in the industry

Responsible for ensuring all equipment, tools and machinery are properly handled and

cared for

Follow all standard operating procedures for service to guests, ensuring exceptional food

quality is provided to guests at all times

Support the kitchen management team to ensure that all kitchen records are appropriately

maintained

Ensure adherence to all relevant food safety, security and health and safety policies,

processes and procedures ensuring compliance with local legislation

Support the other kitchen sections to ensure that the work is completed in a manner that

allows guests to receive the highest level of personalised service at all times

Requirements : Grade 12

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 / Hotel

Hold a current food handler health card or HACCP / Food Safety certificate

Be able to speak and understand English

Knowledge of GAAP POS and Ms Excel

Good knowledge of food costing and wastage control

Sober habits

Ability to work well in a team and under high levels of pressure

Drivers license preferable

Good knowledge of F&B Service

Knowledgeable and ability to produce a variety of authentic and innovative cuisines