Chef de Partie

Red Ember Recruitment (PTY) Ltd; Simonsberg; Vor Ort; EUR 28.000 - 42.000; Vollzeit

Zusammenfassung

Red Ember Recruitment is seeking a motivated Chef de Partie to join a premium kitchen team in Germany. You will support the Senior CDP and Head Chef, ensuring quality, consistency, and smooth operation across kitchen sections.

Responsibilities include mise en place, stock coordination, and guiding junior staff while upholding HACCP standards and high culinary presentation.

Qualifikationen

• Minimum of 2 years experience within a 5-star hotel or fine dining restaurant.
• Able to follow recipes and presentation of food and dishes as instructed.
• Maintain HACCP standards for kitchen cleanliness.
• Ensure high quality and freshness of ingredients.
• Strong organisational and time management skills.
• Cost-control awareness.

Aufgaben

• Assist the chef in checking staff timing, grooming, and cleanliness.
• Monitor food quality and presentation, ensuring consistency with Head Chef standards.
• Prepare food requisitions and coordinate inter-kitchen transfers.
• Perform mise en place, meat/fish prep, cooking and arrangement as instructed.
• Coordinate Commis, Cooks and apprentices to ensure smooth service.
• Control costs by minimizing spoilage and waste; manage portions.
• Participate in monthly inventory and ingredient stock management.

Kenntnisse

Chef de Partie

HACCP

Food quality

Team coordination

Cost control

Ausbildung

Matric Certificate

Diploma in professional cookery

Jobbeschreibung

Are you a passionate and skilled Chef de Partie looking to elevate your culinary journey? We're seeking a dedicated professional to join our clients dynamic kitchen team, where creativity, quality, and excellence are at the heart of everything we do. You will be supporting the Senior CDP and Head Chef in ensuring the smooth and efficient operation of dedicated kitchen sections. Always making sure to maintain food quality and ensuring guest satisfaction through the preparation and presentation of exceptional dishes.

Duties & Responsibilities:

• Assist the chef in checking the staff timing, grooming, and personnel cleanliness.
• Monitor food quality and presentation, ensuring consistency with the standards set by the Head Chef, and escalating any issues as needed.
• Assist in preparing food requisitions and coordinate inter-kitchen transfers.
• Does all the mise en place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.
• Co-ordinate activities of Commis, Cooks and apprentices to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion control.
• Assist in managing kitchen stock by participating in monthly inventory counts, ensuring accuracy and proper documentation.
• Ensure proper handling and usage of kitchen equipment, utensils, and machinery, and provide training to staff when necessary.

RequirementsExperience and skills:

• Minimum of 2 years experience within a 5-star hotel and or fine dining restaurant
• Be able to follow recipes and presentation of food and dishes as instructed
• Ensure cleanliness of the kitchen is up to HACCP standards
• Ensure the highest quality of food and fresh produce
• Good organisational and time management skills
• Cost-control awareness

Inherent Requirements:

• Matric Certificate
• Diploma in professional cookery advantageous