Demi Chef de Partie

The main purpose: Reporting to the Chef de Partie - Pastry, the Demi Chef de Partie is responsible for overseeing the line staff (commis chefs and FSA's). The Demi Chef must ensure that all cooking stations remain clean, organized and maximized for time and production in the allocated kitchen. The role requires knowledge of the section of the kitchen the employee is responsible for.

Reporting To The: Chef de Partie - Pastry

• Ensure all mise en place is prepared on time and kept fresh.
• Oversee all food preparation and plating of food in the allocated station.
• Assist with cooking of the food.
• Ensure junior chefs have the required resources and supplies (e.g., knives, boards, spices, vegetables) at the cooking stations.
• Ensure all food is prepared according to the approved menu recipe and set standards.
• Ensure food is plated to the set standard for all menu offerings.
• Assist the Chef de Partie in maintaining health and hygiene in the kitchen.
• Assist the Chef de Partie in ensuring all health and safety regulations and documentation are correctly completed and filed (e.g., temperature log sheets, personal hygiene log sheet) as per HACCP/ISO 22000 standards.
• Maintain a positive and professional approach with co workers and customers.
• Conduct on the job training for commis chefs.

• Manage operating equipment used within the respective kitchen.
• Keep records of breakages and losses and report to the Sous Chef.
• Review daily production sheets with the Chef de Partie.

• Hand over duties to the next arriving Demi Chef to ensure smooth running of the stations.
• Maintain discipline and order from all kitchen staff at all times.
• Ensure staff are trained on all procedures and controls, especially on health and safety standards.

• Matric or equivalent (NQF Level 4).
• Formal basic education or recognised professional culinary qualifications from a reputable institution or hotel school (NQF Level 5).
• Basic computer literacy with various computer software programs (MS Office).
• Experience as a Demi Chef De Partie or commis chef with pastry kitchen operations.
• Food and wine knowledge.
• Excellent record of specific kitchen management (cold, hot or pastry).
• Record of keeping up with cooking trends and best practices.

• Good cooking skills.
• Knowledge of cooking ingredients, equipment and processes.
• Conflict handling.
• Time management and flexibility.
• Quality driven.
• Inspiring personality and trustworthy.
• Well groomed.
• Planning and organising.
• Excellent communication skills.
• Good active listening skills.
• Passionate.

The CTICC is committed to Employment Equity (EE) and takes the approved EE Plan into account during the recruitment process. Remuneration will be discussed with the successful candidate.