North West: Chef de Partie

Job Description: Chef de Partie Overview Finfoot Lake Reserve, a proud member of the Dream Hotels & Resorts group, is seeking a talented and experienced Chef de Partie to join our team. Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve offers a diverse range of activities and exceptional service to our guests. We are committed to our vision of creating extraordinary travel experiences and making a positive impact on the local community. Responsibilities Station Management: Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation. Food Preparation: Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards. Team Coordination: Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders. Training and Supervision: Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance. Quality Control: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating. Inventory Management: Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage. Adherence to Food Safety Standards: Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols. Menu Development : Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station’s scope. Problem Solving: Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions. Qualifications Culinary Education: Degree or certification in culinary arts. Health and Safety Certification: Knowledge of food safety regulations and sanitation standards – Advantage Creativity: Demonstrated creativity in menu development and staying updated on culinary trends. Communication Skills: Effective communication with kitchen staff, suppliers, and customers. Business Acumen: Basic understanding of budgeting, cost control, and inventory management. Flexibility: Ability to adapt to changing circumstances and unexpected challenges. Professional Certifications: Additional certifications from culinary organisations or associations. Proven Track Record: Successful experience in progressively responsible culinary roles.