Job Description

Support the Chef de Partie or Sous Chef in the daily operation and work



Work according to the menu specifications by the Chef de Partie



Keep work area at all times in hygienic conditions according to the rules set by the hotel



Control food stock and food cost in his section



Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites



Follow the instructions and recommendations from the immediate superiors to complete the daily tasks



Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques



Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions



Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control



Running the allocated section given to you



A la carte or buffet



Preparing food of a very high standard and quality



Ensure minimum or no wastage



Adhering to correct hygiene principles



Assist with food stock counts



Assist with OE stock counts



Skills



Strong leadership qualities



Creative in food and menu planning



Demonstrate passion for attention to detail and high standards



Good all-rounder - cold and hot kitchen.



Must be very well spoken and enjoy interacting with Staff



Should be responsible and accountable with high standards and work ethic



Be able to do food costing.



Atleast 3 years' experience in a similar environment



Matric Grade 12



Culinary qualification or 3 years' experience in a similar position



PERSONAL REQUIREMENTS



Must be a good team player



Must be able to work long hours, night shifts and weekends to meet with operational requirements



Between 1 - 3 Years