Gansbaai: Senior Chef De Partie posted by HotelJobs

Responsibilities Section Management Running and overseeing specific section in the kitchen (Larder, Veg, Grill, Pastry, Pass) Making sure all dishes are prepared to highest standard and within the timeframes. Maintain consistency in taste, portion size and presentation. Adapt meals for special dietary requirements and guest preference Food Preparation and Cooking All mise-en-place must always be freshly prepared and on time. Make sure all mise-en-place are kept under optimum conditions. Cooking dishes according to menus, recipes and guest preference. Assist in creating new recipes and menu items based on seasonal availability and what we can get from our farm and locally. Kitchen Hygiene and safety Enforce food and hygiene, health and safety standards in the kitchen Do regular checks on food storage, preparation, and workstation cleanliness Ensure proper handling and storage of ingredients. Make sure all equipment is in working order daily and report any maintenance issues . Stock Management: Monitor stock levels for sections and minimize food waste Ordering; receiving, storing, and rotation of kitchen supplies. Ensure efficient use of ingredients to control costs Monthly stock takes Learning and Development: Work under the guidance of the senior chefs to improve skills and techniques. Leadership Teamwork and Communication Work closely with the Sous Chef and Head Chef to ensure smooth running kitchen. Delegate tasks effectively to ensure smooth operation especially during busy hours. Maintain discipline, professionalism, and teamwork among the kitchen staff. Train and mentor Commis Chefs, Demi Chefs, Chef de Partie Villas and Special Events: Prepare meals for special events, villas, bomas, private dining. Handle special dietarys requests and customize dishes when needed. Interact with guests to explain dishes or if doing private dining. Support the Culture CARE RESPECT INTEGRITY GROWTH INSPARATION WE CHANGE LIVES Requirements Former culinary qualification with at least 5+ years of professional kitchen experience or relevant experience in professional kitchen a kitchen. Previous experience as a Chef de Partie, preferably in lodge hotel fine dining environment. Expertise in managing a specific section with minimal supervision (Larder, Veg, Grille, Pastry, Pass) Strong Knowledge off food preparation and techniques. Strong leadership, communication, problem solving skills. Ability to work independently and under pressure. Passion for cooking. Ability to work under pressure. Good teamwork and communication skills. Knowledge of food safety, hygiene and stock management. Flexibility to work shifts, weekends and holidays.