Chef De Partie

Description

• Supervise the preparations of mise-en-place and preparations for service is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
• Identify any anomalies or issues with regards the appearance/ functioning of equipment and systems within the specific kitchen section
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Supervise health, safety, hygiene and environmental elements in the outlets
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation appearance and functioning of equipment and systems 
• Check cleanliness of own section or station
• Supervise the daily operation and preparation of food / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads, cold starters, and hot dishes 
• Control food stock and food cost in own section 
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order. 
• Supervise staff conditions of employment, e.g. attendance, absenteeism, leave, adherence to policies and procedures 
• Perform on the job training and coaching to close developmental gaps and build succession for a talent pipeline within the outlet
• Manage employee relations within the department
• Staff communication and motivation
• Performance contracting, reviews and development
• Onboarding of new staff members
• Safe use and storage of operating equipment, operating expenses (gas, chemicals)
• Conduct food and equipment daily stock counts 
• Report on variances / discrepancies and take necessary action to correct
• Monitor food costs (purchases related to revenue)
• Understand and conduct all tasks in line with culinary standard operating procedures
• Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets 

• Interact and be present on the floor during service to understand and assist clients with requests, special requirements, recommendations, concerns, resolution of complaints
• Monitor standards and staff at the buffet: guest interaction on the floor to ensures all guests are treated with courtesy and respect at all times
• Up skill staff to ensure that they are fully fluent in details of menu items, current promotions, business unit and product knowledge
• Handle and resolve any guest special requests, queries or complaints
• Prepare food items for the guest and present in line with standards

Education

Grade 12 / Matric 

2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level

Membership with South African Chef’s Association and other relevant culinary accreditation 

Experience

3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment 

Skills and Knowledge

Core behavioural & Technical / proficiency competencies

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Takes ownership

   

  Technical
• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology / Knife skills
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Waste management
• Stock control
• Proficient Computer Skills

                                                                 If you have not heard from us within 14 days of the closing date, please consider your application unsuccessful

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.