Chef De Partie

To manage in the absence of the Senior Sous Chef / Chef de Cuisine / Sous Chef, the Kitchen Operations of a designated area, to the required Standards within the agreed budgetary limits and parameters, and ensuring Guest Satisfaction and Profit Maximization.To adhere to, maintain and implement Food Policies and Procedures.

• Matric
• Degree/Diploma in Hospitality Management or equivalent
• 2-3 years' experience in similar position

• Assist the Sous Chef in the supervision, control and co-ordination of the kitchen staff;
• Assume full responsibility for the kitchen section in the absence of the Sous Chef;
• Check and supervise the methods of food preparation with in your area;
• Maintain the highest level of standards in the preparation of food items as well as the service of the food;
• Check that all mis-en-place is prepared for food service and assist with the cooking and final preparations of the dishes;
• Assist in the receiving and storage of food, whilst checking quality and quantity;
• Take stock of food items if and when required to do so with the assistance of the sous chef;
• Adhere to all Health and Safety procedures;
• Ensure clean and hygienic conditions of all work areas including all refrigerators and storage areas to the standards laid down by the company;
• Assist in the training of all kitchen staff paying particular attention to trainees;