Chef De Partie

Pullman; Cape Town; On-site; ZAR 280,000 - 360,000; Full time

Job summary

Pullman in Cape Town is seeking a Chef De Partie to join the kitchen team, assisting in cooking, baking, pastry, and butchering duties for a la carte, room service, functions, and buffets.

The role emphasizes high quality presentation, clean hygiene, and strong customer service for guests and staff. A 5-star hotel background and food safety training are assets for success in this position.

Qualifications

• Has worked in a 5 Star Hotel or luxury brand Hotel for a minimum of 1 year.
• Food Hygiene and Safety trained.
• Enthusiastic and with outgoing personality who is very guest driven.
• Ability to work in a fast paced environment.

Responsibilities

• Prepare and present menu items showing variety and flair, within the cost margins.
• Ensure strict stock rotation and minimum wastage; maintain stock control procedures.
• Order necessary foods according to proposed business demands; consult with senior chefs for guidance.
• Liaise with Restaurant staff regarding availability and changes to the menu.
• Work with apprentices in preparation and production of food.
• Prepare and ensures availability of mise en place as required.
• Support/Coach/Lead kitchen colleagues and motivate team.
• Share ideas and suggestions in daily shift briefings.
• Ensure storeroom requisitions are accurate to minimize visits.

Skills

Guest focus

Fast-paced

Team player

Enthusiastic

Quality minded

Education

Culinary School or Hospitality Diploma

Job description

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. The Chef De Partie maintains a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards, demonstrating 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. Previous culinary experience an asset.
• Culinary School and/or Hospitality diploma is an asset
• Food Hygiene and Safety trained
• Enthusiastic and with outgoing personality who is very guest driven
• Ability to work in a fast paced environment