Chef de Partie

Duties :

Supervising and training of the junior kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.

Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.

Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.

Ensure that the section cleanliness and hygiene is of the highest standard.

Maintain fridges and stores to ensure they are clean and stocked at the correct levels.

Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.

Check that meals and functions are set up to standards.

Staff food control : cost, quality, and quantity.

Attend meetings when required.

Assist the Executive Chef, Head Chef or Sous Chef in the following tasks :

Implement menus throughout the different outlets and properties.

Quality check taste and presentation of dishes to ensure the excellent standard of the food.

Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.

Ensure that all food is being prepared to the highest standards.

Ensure efficient work with the focus on completing the task within the time available and to the standard set.

Requirements : Grade 12

A formal culinary qualification

At least 3+ years as a Demi CDP / CDP in a high end 5

• environment

Sound knowledge of food preparation and Kitchen hygiene.

Sound knowledge and understanding of all dietary and religious requirements.

Knowledge and understanding of stock procedures and control.

Knowledge of product and supply.

Basic knowledge of planning, budgeting, and departmental administration.

Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.