Chef de Partie – (Cold Kitchen) needed at Radisson Hotel Group

Job Description

• We are currently seeking a Cold Kitchen Chef de Partie to join our vibrant team.  At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.
• As a Cold Kitchen Chef de Partie, you infuse our culinary team with a fresh wave of creativity, an insatiable appetite for learning, and a burning passion for the artistry of gastronomy.
• Organized individual that displays initiative and creativity
• Effective planning and management of kitchen Department and staff resources through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.
• Daily and forward planning and follow through of all MEP and ordering to ensure the smooth running of functions and all deadlines are met. 
• Supervision of quality control, presentation and preparation of all banqueting / a la carte dishes.
• Staff development and training, effective implementation and monitoring of controls and systems to ensure consistency  
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, Bi monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GSI targets as agreed with the Executive Chef
• To practise the Radisson collection Core values
• To ensure that revised or new standards are upheld and maintained in produc

Qualifications

• Matric Certificate with pass and chef diploma
• Must have 3-4 years practical kitchen experience in a luxury hotel environment.
• Creative, Proactive, self-motivated and flexible Individual with good professional work ethic.
• Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions
• Good interpersonal skills and communication, guest relations. 
• Flexible and reliable
• Ability to manage and work with high volume work load and pressure.
• Ability to manage, plan and delegate to staff ensuring deadlines are met.
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. 
• Employee Relations and Staff development. with a hands on approach
• Assist in Menu Planning, controls and implementation of all new menus and promotion events
• Assist with inventory stock counts  
• Knowledge of kitchen hygiene standards.
• Creative flair, and sound cooking skills
• Proven experience in a relevant role in a busy kitchen
• Strong culinary skills and knowledge of food safety and hygiene regulations
• Hands-on approach with a can-do work style.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions taking ownership for duties and tasks assigned.
• Personal integrity, with the ability to work in an environment that demands excellence.