Responsibilities:

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 kept clean and tidy at all times Ensure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOPs 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 Interest & experience in Asian / Japanese cuisine Own transport with valid drivers license Preferably 2-3 years previous experience as a Chef De Partie 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

Chef D` Partie position available in Cape Winelands, Stellenbosch. This job position was posted by . The job has been posted on 2025-02-18 in the Catering Hospitality category