Johannesburg: Demi Chef de Parte

Main Duties and Responsibilities: Food preparation: – Assist the Chef de Parte in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurants recipes and specifications, maintaining high standards of quality and presentation. Station management: – Oversee a designated section of the kitchen, such as sauces, vegetables, or desserts, under the guidance of the Chef de Parte, ensuring that all tasks are completed efficiently and that food items are ready for service. Ingredient handling: – Receive, store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations. Kitchen organization: – Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service. Team collaboration: – Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours. Quality control: – Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output. Skills Required: – Experience in using cutting tools, cookware and grills. – Knowledge of various cooking procedures and methods. (grilling, baking, boiling and frying) – Planning and organizing skills with familiarity of inventory systems. – Strong communication & Time Management Skills – Passionate Enjoys working in a lively, fast-paced environment, and passionate about cooking and food – Great teamwork skills and attention to detail with excellent communication skills. – Sound knowledge of food safety standards and procedures is desirable. – Able to work shifts, weekends and public holidays. – Physically fit, able to stand for long periods, walk long distances, able to lift, carry and pull up to 30kg throughout shift. – Ability to Maintain high standards for their personal, kitchen and food hygiene. – Must have Critical Thinking & Problem-Solving skills – Must have Adaptability, Teamwork & Collaboration Skills Education: – Grade 12 – Diploma from a culinary school a must – 3 years experience in a high-volume kitchen 3-5 yrs as a Chef CDP or similar role with referrals. – Able to write, read and speak English.