Demi Chef de Partie

He/she will be assigned to the tasks in accordance to the standard operating procedures as implemented by the Executive Chef. He/she must ensure that proper hygiene and sanitation in the outlet kitchen under his jurisdiction. He/she must maintain an adequate stock of food supply, inter department coordination and be involved in training. He/she carries the full responsibility of the operating equipment including its inventory levels. He/she will ensure maintaining the outlet food cost at all times. He/she also must ensure and enforce the service standard by directing, supervising and motivating the staffs to perform to the highest level of service. He/she will communicate with the guests and share feedback with the chef in charge and the management. The feedback will ensure high levels of food and service quality and guest satisfaction are maintained at all times.

• Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensure that all mise-en-place is correctly prepared prior to commencing service.
• Demonstrate excellent product knowledge of all food and special functions held at the resort.
• Delegate responsibilities to staff and ensure tasks are completed in a timely manner.
• Maintain and create a working environment that reflects a sense of place.
• Organize and coordinate daily meals and special events within the colleague restaurant.
• Assist staff in generating work schedules for the colleague restaurant kitchen staff, according to forecasted demand requirements.
• Participate in the service of any special functions or events organized by the resort.
• Establish and maintain smooth work relationships in the kitchen.
• Perform any additional or special duties, as directed by a superior, which may include working overtime if necessary.
• Practice proper telephone etiquette with colleagues and resort guests.
• Remain current on all resort happenings, as well as daily events.
• Ensure all fixed assets are well maintained according to displayed schedules.
• Ensure all equipment faults are reported to your superior.
• Demonstrate knowledge and interest in goals, and objectives of the OneOnly brand.
• All HACCP responsibilities, requirements and standards are followed and met at all times.
• Ensure expiry dates are labeled on products that are required and FIFO is followed.
• Help the undertaking of physical asset inventories each month.
• Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
• Ensure kitchen fridges and back areas are thoroughly clean at all times.
• Ensure equipment is cleaned when necessary or according to their schedules.
• Attend all training carried out by the Training Department.
• Attend monthly communication meetings.
• Attend daily briefings prior to service.
• Continuously train and motivate subordinates to ensure resort standards are maintained.
• Ensure channels of communication are respected and information is disseminated to the correct receivers.
• Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Know and apply resort's Policies & Procedures, including those for emergency situations.
• When driving resort's buggies, ensure that rules and regulations are followed at all times.
• Ensure all activities are carried out honestly, ethically and within the parameters of the South African Law.
• Complete and efficiently set up the respective kitchen.
• Demonstrate excellent attendance and punctuality.
• Demonstrate knowledge and interest in goals and objectives of the One & Only brand.

• Culinary school diploma and/or 3 years of work experience
• 5-star work experience
• Knowledge of Food Safety systems (HACCP)
• Basic English knowledge