Preparing dishes: Cooking and presenting dishes specific to their assigned station, including chopping, mixing, and finishing techniques.
Inventory management: Monitoring and managing the stock of ingredients within their section, ensuring proper rotation and minimizing waste.
Quality control: Maintaining high standards of food quality and presentation, adhering to recipes and specifications.
Teamwork: Collaborating effectively with other kitchen staff to ensure smooth service and timely delivery of dishes.
Supervision: May oversee and train junior cooks or commis chefs working within their section.
Health and safety compliance: Following all food hygiene and safety protocols, maintaining a clean workstation.
Communication: Clear communication with the Sous Chef and other kitchen staff regarding orders, any issues, and updates.
 

 
Matric
A formal qualification
At least 2 years’ experience in a large hotel environment
Strong culinary skills: Proficient in various cooking techniques, knife skills, and understanding of different ingredients.
Multitasking ability: Efficiently managing multiple tasks simultaneously under pressure.
Organizational skills: Keeping the workstation organized and maintaining inventory control.
Leadership potential: Ability to guide and motivate junior staff
Attention to detail: Ensuring consistent quality and presentation in dishes.
Ability to work under pressure: Maintaining composure and performing well in a fast-paced kitchen environment.
Chef D` Partie position available in Western Cape, Western Cape. This job position was posted by Craven Cottage CC. The job has been posted as a char8000 ad on 2025-02-26 at 01:39:08 in the Professions category