Demi Chef De Partie (Cape Winelands) Contract role

MyCareerCraft; Franschhoek; On-site; ZAR 50 000 - 200 000; Full time

Job summary

A reputable culinary establishment is seeking a Demi Chef de Partie to maintain high standards of food preparation and service. The role requires a Culinary Certificate/Diploma and preferred experience of 2-3 years. Candidates must possess excellent communication skills and the ability to work professionally with distinguished clientele. Responsibilities include maintaining hygiene and safety, ensuring cleanliness, and assisting in menu knowledge and preparation. This position is ideal for those with strong attention to detail and customer service orientation.

Qualifications

• 2-3 years experience as a Demi Chef De Partie preferred.
• Excellent written and verbal communication skills.
• Ability to deal with distinguished clientele.

Responsibilities

• Maintain health, hygiene, and safety requirements.
• Full knowledge of menu items and daily features.
• Ensure cleanliness of work areas, utensils, and equipment.
• Inform Head Chef on ingredient orders.
• Prepare all mise-en-place freshly and on time.

Skills

Excellent interpersonal skills

Customer service orientation

Attention to detail

Education

Culinary Certificate/Diploma

Job description

Main requirements:

• Culinary Certificate/Diploma
• Preferably 2-3 years previous experience as a Demi Chef De Partie
• Excellent interpersonal- & communication skills, written and verbal
• Strong customer service orientation with excellent people skills
• Ability to maintain a professional working relationship with all departments
• Comfortable in dealing with very distinguished clientele
• Extreme attention to detail

Main responsibilities:

• Maintain health, hygiene and safety requirements;
• Have full knowledge of all menu items, daily features and promotions;
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
• Ensure that the area of responsibility is kept clean and tidy at all times;
• Ensure that the Head chef is informed on ingredient orders
• Ensure that all mise-en-place is always freshly prepared and on time;
• Ensure that all dishes are correctly garnished, portion, sized and are presented on the prescribed serving dish in the prescribed manner;
• Optimizing the cooking process