Inflight Chef De Partie

Newrest; Durban; On-site; ZAR 201,000 - 268,000; Full time

Job summary

Newrest is seeking a Chef De Partie to prepare all dishes according to recipes and specifications, ensuring taste, quality, and garnishing while adhering to HACCP standards. You will manage wastage, control costs, and ensure proper use of kitchen equipment for continuous operations.

The role requires daily checks of fresh produce, stock rotation, and coordination with other departments to complete tasks while maintaining CCP records and HACCP compliance.

Qualifications

• Ability to prepare all food per recipe and specification.
• Attention to taste, quality and garnishing.
• Must operate per HACCP standards.

Responsibilities

• Ensure utmost care during food preparation, considering taste, quality, garnishing, and presentation per client specification.
• Maintain wastage records and minimize food and supply costs.
• Ensure kitchen equipment is used properly and evaluate equipment performance for continuity.
• Check daily that fresh produce matches specifications, ensure stock rotation and place storage requisitions.
• Coordinate with other departments to complete assigned work.
• Ensure cooking and blast chilling CCP records are completed on time per HACCP.
• Adhere to HACCP policy including hygiene, documentation, storage, hand-washing rules, glove policy, sickness policy.

Skills

Food preparation

HACCP compliance

Quality control

Garnishing

Record keeping

Job description

TheChef De Partie must be able to prepare all food as per recipe and specification. Must take into account, taste, quality andgarnishing when preparing food. Must be able to operate as per Haccp Standards

RESPONSIBILITIES: You will beresponsible for:

• Ensure that the utmost care is taken during preparationof food, taking into account, taste, quality, garnishing, and presentation asper client specification.
• Maintain wastage records and ensure that food preparationis done in an economical manner and establish controls to minimize food andsupply;
• Ensure that kitchen equipment is used in a proper andsafe manner and evaluate performance of kitchen equipment to ensure continuityof the processes;
• Check daily that all fresh produce received is as perspecification, ensure proper stock rotation and place the required storerequisitions;
• Coordinate with other departments as necessary in orderto complete assigned work;
• Ensure that all cooking and blast chilling (CCP-3 andCCP-4, respectively) records are properly completed on-time as per the HACCPprocedure;
• Adhere and comply to the company's HACCP Policy's rulesand regulations including, but not limited to: personal hygiene, CCPdocumentation, food storage, hand-washing rules and regulations, glove policy,sickness policy.