Somerset West: Chef de Partie

Duties: Flexible with trading hours of the culinary offerings of the entire estate as needed. Ensure all necessary stocks are on hand at the right quality and quantity. Ensure all stocks are kept under optimum conditions. Ensure detailed daily prep list is written and discussed with your fellow chefs and seniors. Ensure all Mise-en-place is always freshly prepared and on time. Daily food preparation and duties assigned by superiors Ensure all dishes are prepared to the correct recipe and the correct quantity. Ensure all recipes being used are up to date, keep a recipe file. Ensure that all dishes reach the pass correctly garnished, the correct portion, taste, and flavour, make sure seasoning of all foods before sending. Ensure that his / her section is being always kept clean and tidy and follow a strict cleaning roster. During service as well as after service. Ensure that any anticipated shortages are communicated promptly to the Sous chef or Head chef. Ensure daily check list is done first thing and communicated to your direct senior running the pass. Ensure each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature, as instructed by the Executive Chef. Ensure all staff is under control in his / her section (no playing or noise), making sure all staff is treated fairly and with courtesy. Ensure time sheets/attendance register/biometric system are recorded daily for payroll purposes. Flexible to assist in any section or kitchen as needed and instructed by the Executive Chef. Ensure proper care is taken when using any company/kitchen equipment. Keep all kitchen/culinary transfer booklets up to date. Communicate late coming, any absence due to illness in a timely manner to the Executive Chef. Requirements: Grade 12 Culinary qualifications At least 3 years experience in a similar position Ability to provide top notch service in a fast-paced environment. A positive attitude and ability work well under pressure with all culinary staff. Does high-quality work while unsupervised. Able to work in a standing position for long periods of time. Able to safely lift and easily manoeuvre trays of food when necessary. Willing to follow instructions and ask questions for clarification if needed.