Chef De Partie

MORE Collection; Skukuza Rest Camp; Vor Ort; ZAR 180.000 - 240.000; Vollzeit

Zusammenfassung

MORE Collection is seeking a Chef de Partie to deliver exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality and hygiene. The role requires managing a kitchen section, supervising and developing staff, controlling stock and costs, and ensuring seamless kitchen operations that contribute to guest satisfaction and uphold the MORE brand.

You will work closely with the Executive team to implement menus across outlets, ensure portion

Qualifikationen

• Sound knowledge of food preparation and kitchen hygiene.
• Understanding dietary and religious requirements.
• Experience in a high-end lodge or hotel is advantageous.
• Good knowledge of stock procedures and control.
• Knowledge of product and supply management.
• Basic planning, budgeting and departmental administration.

Aufgaben

• Supervise and train kitchen staff to highest standards.
• Assist in kitchen administration to minimize shortages and waste.
• Assist in asset management to maintain company assets.
• Ensure section cleanliness and hygiene is top standard.
• Maintain fridges and stores at correct levels.
• Coordinate communication between Kitchen, Management and Front of House.
• Set up meals and functions to standard.
• Manage staff food cost, quality, and quantity.
• Attend meetings as required.
• Implement menus across outlets and properties.
• Quality check taste and presentation.
• Ensure portion control and plating to minimize waste.
• Ensure all food prepared to highest standards.
• Work efficiently to complete tasks timely.

Kenntnisse

Food prep

Kitchen hygiene

Dietary needs

Lodge/hotel experience

Stock control

Budgeting basics

Jobbeschreibung

ROLE PURPOSE

To support the delivery of exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality, hygiene, and consistency. The Chef de Partie is responsible for managing an assigned kitchen section, supervising and developing kitchen team members, maintaining effective stock and cost control, and ensuring efficient kitchen operations that contribute to outstanding guest satisfaction and uphold the values and standards of the MORE brand.

ROLE PURPOSE

To support the delivery of exceptional culinary experiences by preparing and presenting high-quality food to the highest standards of quality, hygiene, and consistency. The Chef de Partie is responsible for managing an assigned kitchen section, supervising and developing kitchen team members, maintaining effective stock and cost control, and ensuring efficient kitchen operations that contribute to outstanding guest satisfaction and uphold the values and standards of the MORE brand.

KEY FOCUS AREAS

Scope of work

• Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
• Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.
• Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.
• To ensure that the section cleanliness and hygiene is of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.
• Check that meals and functions are set up to standards.
• Staff food control: cost, quality, and quantity.
• Attend meetings when required.

Food and Menu Preparation

• Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with the focus on completing the task within the time available and to the standard set.

Requirements, Qualifications & Skills

• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Experience working in a high end Lodge or Hotel ( Advantageous )
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.

MAXIMISING YOUR IMPACT

• Demonstrate respect, care and consideration for others, embracing the spirit of Ubuntu and contributing positively to the team.
• Communicate openly, honestly and professionally, and be willing to both give and receive constructive feedback.
• Take ownership of your responsibilities, honour your commitments and see challenges through to resolution.
• Arrive prepared, organised and focused, consistently delivering work to a high standard with accuracy and attention to detail.
• Look, listen and take action by identifying opportunities to improve experiences, processes and outcomes.
• Proactively support colleagues and step in where help is needed to contribute to collective success.
• Remain adaptable, resilient and solution-oriented, embracing learning and new ways of doing things.
• Live the MORE brand by creating meaningful experiences for guests, colleagues and communities through professionalism, integrity and care.