Franschhoek: Chef De Partie – Luxury Boutique Hotel – Franschhoek (Live-Out) posted by HotelJobs

Luxury Boutique Hotel in the Franschhoek area has a vacancy for a Chef de Partie. Previous Experience in a fine dining/ luxury hotel property kitchen essential. The position is live-out and will require Western Cape based chefs to do a in-person interview and cook off in the Franschhoek region. Will be responsible and accountable for all aspects related to assist in the kitchen operation Requirements: Culinary hospitality diploma and Matric certificate 3 years experience in the role Front-of-house service sequence management experience Exceptional Communication skills (verbal and written) Experience in management and disciplinary skills Extensive knowledge of food and culinary trends Motivated; energetic, creative, passionate Responsibilities: Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible for supervising junior chefs or commis chefs Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation, and presentation of food are of the highest quality at all times. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis. Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation. Full awareness of all menu items, their recipes, methods of production, and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety, and correct use of equipment and utensils. Ability to produce own work by a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and an economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotel service standards. Carry out any other duties as required by management.