Chef De Partie

Capsicum Culinary Studio; Durban; On-site; ZAR 250 000 - 300 000; Full time

Job summary

A culinary studio in Durban seeks a Chef de Partie - Butchery to manage meat and poultry production. The role involves supervising staff, maintaining food safety standards, and efficient production methods. Candidates should have significant experience in culinary settings, including upscale hotels or resorts. This position emphasizes leadership and training of kitchen staff.

Qualifications

• Minimum of one year experience as a Chef de Partie - Butcher in a cruise ship or upscale hotel/resort.
• Two years of experience as 1st Cook Butcher in a hotel/resort.
• Two years of experience as a Chief Butcher in a supermarket or factory.
• Five years of experience in a hotel/restaurant setting.

Responsibilities

• Handle meat and poultry production based on menu plans.
• Supervise and monitor cooking staff at the butchery station.
• Communicate food production status to the Executive Chef.
• Ensure all equipment is functioning properly and report issues.
• Train subordinates whenever possible.

Skills

Meat and poultry production

Staff training

Food safety standards

Job description

Oyster box : culinary leadership across multiple dining outlets, menu innovation, staff training, inventory and cost control, and maintaining the highest standards of food safety and quality

Responsibilities

The Chef de Partie - Butchery handles the meat and poultry production based on the Executive Chefs Meat Order Cycle and the menu plan, in accordance with the corresponding methods and recipes, making sure that the process is efficient and waste is minimized.

The Chef de Partie - Butchery supervises and monitors the 1st Cook, Cook, and Assistant Cook Butcher at his / her station. Other duties include communicating the status of all food production to the Executive Chef; making sure that all equipment and machinery are properly functioning, reporting any issues or problems to the Executive Chef; and training all subordinates whenever possible.

Qualifications

• A minimum of one year experience as a Chef de Partie - Butcher in a cruise ship or upscale hotel / resort
• Two years of experience as 1st Cook Butcher in a hotel / resort
• Two years of experience as a Chief Butcher in a supermarket or in a factory
• Five years of experience in a hotel / restaurant setting

These qualifications are required for this position.