Demi Chef de Partie

The main purpose: Reporting to the Chef de Partie - Pastry, the Demi Chef de Partie is responsible to oversee the line staff (commis chefs and FSA's). The Demi Chef must ensure that all the cooking stations are always kept clean and organized to maximise time and production in the allocated kitchen. Must be knowledgeable about the section of the kitchen they are responsible for.

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

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

• Handover to other oncoming Demi Chef to ensure smooth running of the stations.
• Maintain discipline and order from all the kitchen staff all the time.
• 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 on various computer software programs (MS Office).
• Experience as a Demi Chef De Partie or Commis Chef with experience in the Pastry Kitchen operations.
• Food and wine knowledge.
• Excellent record of specific kitchen management (i.e. cold, hot or pastry).
• Record of keeping up with cooking trends and best practices.

• Knowledge of cooking ingredients, equipment, and processes.
• Time management and flexible.
• Quality driven.
• Inspiring personality and trustworthy.
• Well groomed.
• Planning and organising.

The CTICC is committed to Employment Equity (EE) and take the approved EE Plan into account during the recruitment process.

Remuneration will be discussed with the successful candidate.

Corner of Heerengracht,
& Rua Bartholomeu Dias,
Foreshore, Cape Town,
8001, South Africa