Wine Estate seeks CDP -Banqueting

Thursday, 14 October, 2021
Amber Baron     0218553218
Stellenbosch  
  • Chef de Partie must be very knowledgeable about his or her speciality, as well as culinary function in general.
  • Chef de Partie must be a dedicated and passionate individual.
  • Chef de Partie must be very organized and comfortable working in a high– pressure environment with consistent perfection.
  • Chef de Partie must also be able to give orders within the section, as well as reliably carry out orders handed down from senior management.

  • Chef de Partie in their section’s responsibility is to prepare, cook, monitor and present dishes to the restaurant standards, enforcing strict health and hygiene standards in the kitchen, trouble – shooting any problems that may arise.

  • Chef de Partie ensures that stock is respected, rotated and controlled.
  • Chef de Partie ensures that all completed food is correctly wrapped and stored.
  • Chef de Partie ensure the cleaning schedule is adhering to and that the cleaning tasks are delegated as appropriate.

  • Chef de Partie ensure all policies, procedures, standards and guidelines are carefully adhere to.

  • Chef de Partie must communicate clearly, professionally and consistently.
  • Chef de Partie must look the part, lead by example working long hours.

The Estate further expects you to demonstrate the following:

  • Be energetic in your approach to performing a service to the Estate and its clients;
  • Be attentive to detail and work methodically and accurately;
  • Possess excellent communication skills;
  • Present yourself professionally to fellow employees and clients;
  • Use your initiative;
  • Be able to work independently as well as part of a team;
  • Be able to work under pressure and meet any deadlines;

Interact respectfully with all employees and guests.