Demi Chef De Partie

Fairmont; Cape Town; On-site; ZAR 180,000 - 260,000; Full time

Job summary

Fairmont seeks a Demi chef de Partie to join its luxury kitchen in Cape Town. You will be focused on mastering assigned skills, maintaining high quality, and supporting the culinary team to elevate guest experiences.

You will participate in training, follow health and safety standards, and contribute to stock control and a disciplined kitchen environment.

Qualifications

• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School is an asset.
• Food Hygiene and Safety training completed.
• Enthusiastic and guest-driven personality.

Responsibilities

• Attend daily shift briefings to stay informed of daily operational requirements.
• Assist in maintaining high food quality and proper serving temperatures.
• Support Chef de Partie and kitchen managers to ensure consistency.
• Daily mise en place checks for freshness and quality.
• Adhere to health, safety, and hygiene standards.
• Assist in stock rotation and waste minimization.

Skills

Strong knowledge of ingredients

Food Hygiene and Safety

Guest-driven attitude

Education

Accreditation from a recognized Culinary School

Job description

Scope of position:
The Demi chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company's Mission, Vision, and Values. The Demi chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Communicate daily with supervisors to ensure open lines of communication.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef's uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety.
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy.
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Motivate and support skill development of commis position chefs.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

Food Quality and Control

• Support Chef d Parties on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Complete assigned tasks in an efficient and timely manner.
• Act as an extension of kitchen managers to ensure food consistency & quality.
• Assign and follow - up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products.
• 2 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (an asset).
• Food Hygiene and Safety trained.
• Enthusiastic and guest driven.

Additional Information

EMPLOYMENT EQUITY

We as a company are committed to diversity and inclusivity. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.