Job title : Chef De Partie – Somerset West
Job Location : Western Cape,
Deadline : November 14, 2024
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Skills and Competencies
- Demonstrate leadership, innovation & commitment
- Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
- Interpersonal and communication skills (verbal and written)
- Strong financial/business acumen and understanding of food cost and labour efficiencies
- Computer literate
- Organising and planning skills
- Team player that is production driven
- Knowledge sharing culture – able and willing to do hands on skills training at units
- Great Time-keeping and excellent food skills
- Strong in functions
- Relationship building – network and keep a good line of communication open with clients
- Strong client and customer service skills (customer centric)
- Disciplinary procedures knowledge / Basic HR & IR
- Attention to detail with general admin and management skills
Qualifications
- Relevant tertiary qualification and/or equivalent in the food industry
- Minimum matric
- Minimum of 3 years’ management and professional cookery experience – Essential
- Minimum of 5-8 years’ experience as a Sous Chef
- Must have reliable vehicle and driver’s license
- Training background
- Fine dining upmarket restaurant experience
Duties and Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- Promote the professional growth and development of the culinary team.
- Ensure that all staff are familiar with the day’s requirements.
- Give and take culinary direction in a positive and impactful manner
- Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- Stay abreast with food trends as well as best practices.
How to Apply for this Offer
Interested and Qualified candidates should Click here to Apply Now
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