Chef de Partie

Dream Hotels & Resorts; Franschhoek; On-site; ZAR 180 000 - 240 000; Full time

Job summary

A leading hospitality company seeks an experienced Chef de Partie to support the Sous Chef in kitchen operations. The role involves preparing and cooking food, maintaining hygiene standards, and training junior staff. Ideal candidates should have culinary qualifications and a strong customer service orientation.

Qualifications

• Proven experience in a kitchen environment.
• Knowledge of current cooking trends and best practices.

Responsibilities

• Assist the Sous Chef in daily kitchen operations.
• Maintain cleanliness and hygiene in the kitchen.
• Provide training to junior cooks.

Skills

Customer Service

Time Management

Problem Sensitivity

Education

Grade 12 or equivalent

Culinary science or related certificate

Job description

Job Overview

We are currently seeking an experienced and dedicated Chef de Partie to join our team and assist the Sous Chef in the day-to-day running of the kitchen. The successful candidate will play a crucial role in overseeing the preparation and cooking of food, ensuring that all dishes meet our high standards of quality and presentation.

Key Responsibilities

Kitchen Operations:

• Collaborate with the Sous Chef to ensure familiarity with daily requirements and menu changes
• Wash, cut, and prepare food for cooking
• Cook and/or lead the cooking of a large variety of short orders
• Communicate any anticipated shortages promptly to the Sous Chef/Executive Chef
• Properly store leftovers and ensure the kitchen is ready for the preparation of the next meal
  
  

Hygiene/Cleanliness

• Assist the Sous Chef/Executive Chef in supervising and participating in the cleaning of surfaces, equipment, walls, floors, and utensils
• Maintain cleanliness and hygiene in your designated section of the kitchen
• Adhere strictly to all statutory and company hygiene regulations
  
  

Learning And Development

• Attend training courses and seminars as required
• Provide on-the-job guidance and training to junior cooks/trainees
• Stay updated on cooking trends and best practises
  
  

Customer Service

• Ensure the quality of services aligns with company standards
• Adapt food inventory to meet customer needs
  
  

Qualifications, Experience, And Competencies

• Grade 12 or equivalent
• Proven experience in a kitchen environment
• Culinary science or related certificate
• Knowledge of current cooking trends and best practises
• Ability to multitask and work in a fast-paced environment
• Customer-oriented and service-minded
• Customer and Personal Service - Knowledge of principles and processes for providing excellent customer service. This includes assessing customer needs, meeting quality standards for services, and evaluating customer satisfaction.
• Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective security operations for the protection of people, data, property, and institutions.
• Time Management - Ability to manage time effectively
• Problem Sensitivity - Ability to recognise when something is wrong or likely to go wrong.