NEW HOSPITALITY VACANCY! CHEF DE PARTIE Cape Town Above Market related salary + medical aid + provident fund MAIN PURPOSE OF THE JOB: Reporting to the Sous Chef, the successful incumbent is required to effectively run the Kitchen and to provide and maintain the quality and standards of the hotel within a pressurized environment in accordance with hotels Policies and Procedures. Education, experience required: • Be in possession of a Matric qualification plus a recognised Chef Diploma • 3 -4 years practical kitchen experience in a fine dining a la carte kitchen within a similar operation and level of responsibilities essential • Proficient in MS Office packages • 5 star hotel experience in a similar position highly recommended • Previous Staff Management experience is highly recommended • Good understanding of food trends locally & internationally highly recommended Duties and responsibilities: • Effective delegation and supervision in accordance with Company Procedures and Standards in the absence of the Sous Chef • Employee Relations and Staff development. with a hands on approach • Assist the HOD with Menu Planning, controls and implementation • Knowledge of the OHSACT and kitchen hygiene standards • Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, • effective implementation and monitoring of controls and systems to ensure consistency • To support the Food cost target, with control of wastage and productivity to ensure maximum profit • To train and develop all junior members of staff • Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis • Ensure effective stock ordering according to business levels and correct stock rotation is maintained • Assist with the preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved Requirements and competencies: • Preference will be given to South African citizens • Quality and customer service driven • Ability to work within a pressurized environment • Good food knowledge and confident cooking skills in fine cuisine • Innovative thinking and creative/artistic flair , ideas and concepts, • Fine presentation and plating skills, • Well versed in menu engineering and the implementation thereof • Ability to manage and work with high volume work load. . • Ability to manage, plan and delegate to staff ensuring deadlines are met. Accompany your CV + photo and send to: [email protected]
Posted on: Wed, 12 Mar 2014 14:40:39 +0000
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