Duties:
 
Maintain control of stocks in area of responsibility
Maintain health, hygiene and safety requirements
Control quality, quantity and cost price of all dishes prepared in area of responsibility
Ensure that the area of responsibility is always kept clean and tidy
Ensure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOP’s
Ensure proper handling and storage of food in line with HACCP requirements
Ensure that all mise-en-place is always freshly prepared and on time
Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.
Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishes
Put effort in optimizing the cooking process with attention to speed and quality
Help to maintain a climate of smooth and friendly cooperation
 
Requirements:
 
Grade 12 & Chef Certificate/Diploma
Own transport with valid driver’s license
Preferably 2-3 years previous experience as a Chef d’ Partie
Stable employment background and able to make a long-term commitment
Excellent interpersonal- & communication skills, written and verbal
Able to work in a team
Ability to maintain a professional working relationship with all departments and across cultures and religions
Comfortable in dealing with very distinguished clientele