Chef de Partie

Red Carnation Hotels; Cape Town; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A prestigious hotel seeks a driven individual to lead a kitchen section. Responsibilities include managing stock levels, training staff, and ensuring compliance with food preparation standards. Ideal candidates are creative, detail-oriented, and have culinary qualifications with experience in high-end kitchens.

Qualifications

• At least 2 years’ experience in a 5-star establishment.
• Neat appearance with high regard for personal hygiene.
• Ability to work flexible hours and weekends.

Responsibilities

• Manage section and staff to ensure compliance with SOP.
• Train staff on menu recipes and standards.
• Monitor section stock and fridge temperatures.

Skills

Creativity

Attention to Detail

Basic Math Calculations

Personal Hygiene

Education

Diploma in Food Preparation and Culinary Arts

Job description

This position requires a technically focused, task-oriented person who can work at a high pace in a deliberate, predictable manner with great attention to detail. The ideal candidate should be highly creative with a passion for food and capable of assisting with the day-to-day running of a kitchen section.

Organisational Positioning :

• Reporting to : Executive Chef
• Location : The Twelve Apostles Hotel Premises

Minimum Experience or Qualification :

• Diploma in Food Preparation and Culinary Arts
• Must have at least 2 years’ experience in a 5-star establishment
• Neat with a high regard for personal hygiene and presentation
• Understanding and application of basic math calculations
• Able to work flexible hours, weekends, and holidays with a long cycle of consecutive workdays

Key Performance Objectives

To manage section and section staff ensuring that :

• Section stock levels are correct and requisitioned in accordance with SOP
• Mise en place requirements are planned, actioned, and handed over in accordance with SOP
• All food prepared is done in accordance with recipes as per RCH standards
• Section is set up and managed to maximize productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
• Section’s WIF Stock is cleaned, organized, labeled, and rotated in accordance with SOP
• To communicate any challenges regarding equipment, food, and staff to the chef on duty as soon as it becomes known
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
• Advise kitchen management of order requirements for section stock in accordance with business levels, ensuring sufficient stock and no wastage
• Ensure that fridge temperatures are monitored and reported daily

NB: Preference will be given to employees from the designated groups with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy, as well as units employment equity plans.