Job Description

Scope of Position:

• Having completed an apprenticeship and/or achieved trade recognition, a Chef De Partie works as part of the kitchen team engaged in cooking, baking, pastry cooking or butchering duties. 
• This position involves food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.
• Maintains a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. 
• Demonstrates commitment to customer service for internal and external customers.

Specific duties, responsibilities & Key performance areas

Responsibilities:

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands.  Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mis en place as required.
• Support/Coach/Lead & Motivate kitchen colleagues
• Actively share ideas, opinions & suggestions in daily shift briefings
• Ensure storeroom requisitions are accurate to minimize repeat visits
• Ensure all kitchen colleagues are aware of standards & expectations
• Promote Health and Safety  at all times ensuring proper hygiene as per municipality requirements, local regulations and brand standards
• Ensure all grooming, spot check and temperature control sheets are filled as required
• Maintain cleanliness and proper rotation of product in all chillers
• Minimize wastage/ spoilage
• Maintain consistent on the job training sessions for culinary colleagues
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
• Strives to maintain & improve all food preparations & presentations
• Strives to improve TrustYou results for Food Quality
• Act as an extension of kitchen managers to communicate food consistency & quality
• Assign and follow – up tasks as dictated by business volumes
• Performs any other reasonable duties as required by the department head.
• Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
• Assist and liaise with chef on duty as required.

Qualifications

• Has worked in a 5 Star Hotel or luxury brand Hotel for a minimum of 1 year.
• Culinary School and/or Hospitality diploma would be an advantage
• Food Hygiene and Safety trained
• Strong communication skills
• Enthusiastic and with outgoing personality who is very guest driven
• Ability to work in a fast paced environment