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    Demi Chef De Partie - Cape Town, South Africa - FAIRMONT

    FAIRMONT
    FAIRMONT Cape Town, South Africa

    Found in: Talent ZA C2 - 3 days ago

    Default job background
    Full time
    Description
    Job Description

    Scope of position:

    The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company's Mission, Vision, and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

    Responsibilities:

    Communication and Conduct

    • Attend daily shift briefings to keep yourself informed of daily operational requirements.
    • Communicate daily with supervisors to ensure open lines of communication.
    • Promote a fun/ professional and disciplined work environment.
    • Actively share ideas, opinions & suggestions in daily shift briefings.
    • Always present yourself in a full chef's uniform following all personal hygiene and grooming requirements.
    • Support & motivate kitchen colleagues.

    Health and Safety

    • Always promote Health and Safety.
    • Ensure personal knives and tools are at the utmost cleanliness and always maintained.
    • Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
    • Ensure that all areas in the kitchen are always kept clean and tidy.
    • Adopt a clean as you go approach.
    • Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

    Stock Management

    • Ensure storeroom requisitions requested are accurate to minimize repeat visits.
    • Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
    • Ensure stock is stored and labelled correctly.

    Training and Development

    • To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
    • Actively seek tools for self-growth and development.
    • Complete all assigned trainings on Ines.
    • Motivate and support skill development of commis position chefs.

    Sustainability and Stock

    • Always minimize wastage/ spoilage and record wastage on Winnow system.
    • To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.

    Food Quality and Control

    • Support Chef d Parties on sections to ensure consistency.
    • Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
    • Daily checks of all mise en place to ensure freshness & quality standards.
    • Complete assigned tasks in an efficient and timely manner.
    • Act as an extension of kitchen managers to ensure food consistency & quality.
    • Assign and follow – up tasks as dictated by business volumes and supervisors.
    • Performs any other reasonable duties as required by the department head.
    Qualifications
    • Have a strong working knowledge of ingredients and products.
    • 2 years of experience in a luxury hotel environment
    • Accreditation from a recognized Culinary School (an asset)
    • Food Hygiene and Safety trained.
    • Strong communication skills
    • Enthusiastic and guest driven.
    Additional Information

    Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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