Mkuze: Chef De Partie posted by SimplyHRP

Key Responsibilities: • Takes care of daily food preparation and duties assigned by the superior to meet the standard and the 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 to supervise Junior Chefs or commis. • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure the standards are met. • Ensure that the production, preparation and presentation of food are always of the highest quality. • Ensure highest level of guest satisfaction, quality, operation and food costs on an ongoing basis. • Knowledge of all standard procedures and policies pertaining to 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 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 in accordance with the deadline and to assist and encourage others in achieving this aim. • Checks periodically expiry dates and proper storage of food items in the section. • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. • Guides and trains subordinates on a daily basis to ensure high motivation and economical working environment. • Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Requirements: • Must have 3 years’ experience of working in a 4- or 5-star hotel. • Relative certification or qualification in kitchen or food production will be advantageous. • Must have a high standard of spoken and written English. • Flexible working hours subject to the demands of the business. • Able to work under pressure. • Excellent culinary catering talent. Remuneration: • R8 500.00 per month • This is a Live out position • Company Provident Fund Contribution (7% of Basic Salary). • Company contributes 50% of medical aid premium through Momentum