Chef de Partie - R8/10k

Thursday, 4 August, 2022
Trudy Dempsey     0825602645

Do you love preparing food, presenting it beautifully and, ultimately, find reward in getting it all achieved by thinking on your feet, being creative and passionate? yes? then we would love to make you part of this team.

our client, a homely wine farm, based on the foothills of the simonsberg, is looking to appoint a chef de partie to their team.

the goal of the appointment is to ensure that the production, preparation, and presentation of food is of the highest quality. this will require effective communication between staff by maintaining a secure and friendly working environment.

the successful candidate will be required to perform the following duties:

  • taking care of daily food preparation and duties assigned by the head chef to meet the standard and quality set by the restaurant.
  • follows instructions and recommendations from immediate superiors to complete daily tasks.
  • coordinates daily tasks with the head chef
  • supervising junior & commis chefs.
  • able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • full awareness of all menu items, their recipes, methods of production and presentation standards.
  • have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • follows good preservation standards for the proper handling of all food products at the right temperature.
  • operate and maintain all department equipment and reporting of malfunctioning.
  • establishing and maintaining effective inter-departmental working relationships.
  • set an example to others for personal hygiene and cleanliness on and off duty.
  • personally, responsible for hygiene, safety and correct use of equipment and utensils.
  • ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • consults daily with head chef on the daily requirements, functions and about any last-minute events.
  • guides and trains the subordinates daily to ensure high motivation and economical working environment.
  • should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  • daily feedback collection and reporting of issues as they arise.
  • assess quality control and adhere to hotels service standards.
  • carry out any other duties as required by management.

preference will be given to qualifications and strong pastry background.

own transport is essential

apply to with ref: slvd-22-25