Chef de Partie

Job Summary

This position requiresa technically focused, task orientated person who can work at high pace in adeliberate predictable manner with great attention to detail, who is highlycreative with a passion for food; to assist with the day-to-day running of akitchen section.

· Department:
Kitchen

· Reporting to:
Executive Chef

·

Location:

The Twelve Apostles Hotel Premises

· Diploma inFood Preparation and Culinary Arts

· Must have atleast 2 years’ experience in a 5
* Hotel or Fine Dining Establishment

· Good knifeskills

· Neat withhigh regard for personal hygiene and presentation

· Solid English verbal communication skills

· Understanding and application of basic math calculations

· Able to work flexible hours, weekends and holidays with a long cycle of consecutive workdays

To manage section and section staff ensuring that:

• Section stock levels are correct and where required requisitioned in accordance with SOP
• Mise en place requirements are planned,actioned and handed over in accordance with SOP
• All food prepared is done in accordance withrecipes as RCH standards
• Section is set up and managed to maximiseproductivity and in accordance with Health and Safety and Statutory Hygienepractices and company guidelines
• Section’s WIF Stock is cleaned, organised,labeled and rotated in accordance with SOP
• To communicate any challenges re. equipment,food and staff to the chef on duty as soon as it becomes known
• To train staff on an ongoing basis to ensurethey are always up to standard with current menu recipes and standards
• Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stockand no wastage
• Ensure that fridgetemperatures are monitored and reported daily

NB:
Preference will be given to employees from the designated groups with the provisions of employment equity act, no. 55 of 1998, sisa internal recruitment policy as well as units employment equity plans.