Duties:
 
Preparing, cooking and presenting dishes.
Maintain control of stocks in area of responsibility.
Ensure that the area of responsibility is kept clean and tidy at all times.
Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.
Managing and training any demi-chef de parties or commis working with you.
Helping the Sous chef and Head chef to develop new dishes and menus.
Put effort into optimizing the cooking process with attention to speed and quality.
Ensure that the Sous chef is informed on ingredient orders, maintains par stock levels and accepts and stores food deliveries according to SOPs.
Monitoring portion and waste control to maintain profit margins.
 
Requirements:
 
Grade 12
Chef Certificate / Diploma.
At least 2-3 years previous experience as a Chef de Partie.
Excellent ability to pay attention to detail.
Stress tolerance and ability to work under pressure.
High standards of ethical conduct, i.e., honesty, integrity and sensitivity.
Excellent interpersonal and communication skills
Planning and organizing skills.
Reliable, adaptable and flexible with working nights, weekends and holidays.
Ability to solve problems and find solutions.
Self-discipline.
Customer-focused.