- Diploma in Food Preparation and Culinary Arts
- Must have at least 2 years experience in a 5* Lodge / Hotel or Fine Dining Establishment
- Good knife skills
- Neat with high regard for personal hygiene and presentation
- Solid English verbal communication skills
- Understanding and application of basic math calculations
- Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days
- To manage section and section staff ensuring that:
- Section stock levels are correct and where required requisitioned in accordance with SOP
- Mise en place requirements are planned, actioned and handed over in accordance with SOP
- All food prepared is done in accordance with recipes and RCH time standards
- Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
- Section's stock is cleaned, organised, labeled and rotated in accordance with SOP
- To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
- To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
- Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
- Ensure that fridge temperatures are monitored and reported daily The following package is offered: Market related Salary Free self-catering shared on site accommodation 50% Discovery Medical Aid or Medical Consultation Provident Fund Laundry and Wifi Candidates will be expected to work a 24 days ON and 8 days OFF work cycl
Chef de Partie - Clanwilliam, South Africa - Red Carnation Hotels
Description
CHEF DE PARTIE (X2)JOB SUMMARY:
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen section
ORGANISATIONAL POSITIONING:
Department:
Kitchen
Reporting to:
Sous Chef
Location:
Bushmans Kloof Wilderness Reserve and Wellness Retreat
MINIMUM EXPERIENCE OR QUALIFICATION:
KEY PERFORMANCE OBJECTIVES: