Chef De Partie - Cape Town - Fempower

Description

Job Title: Assistant Chef/Sous Chef

We are seeking a highly skilled and experienced Assistant Chef/Sous Chef to join our team at Fempower.

About the Role:

The successful candidate will assist the Executive Chef/Sous Chef in providing innovative and artistically superior, cost-efficient food and beverage products that enhance the reputation of all food outlets while meeting established quality and presentation standards.

Main Responsibilities:

• Staffing and Scheduling: Oversee the staffing and scheduling of various outlets, including the main kitchen, ensuring efficient allocation of duties and tasks.
• Cost Efficiency and Guest Satisfaction: Develop systems and procedures that achieve higher cost efficiency and guest satisfaction, ensuring seamless delivery of services.
• Team Learning and Development: Facilitate learning and development for team members, enhancing their skills and knowledge to drive excellence in food preparation and presentation.

Key Performance Indicators:

• Quality and Quantity Standards: Ensure adherence to all quality and quantity standards of food preparation and presentation.
• Produce and present high-quality imaginative food, exceeding customer expectations.
• Recipe Development: Assist the Executive Chef/Sous Chef in developing and standardizing new recipes, maintaining consistency and quality.
• Raw Material Management: Devise methods for optimal use of raw materials and fuel, ensuring budgeted food costs are met.
• Purchase Coordination: Coordinate with the Purchase department regarding procurement of various items based on stock levels and usage in the kitchen.
• Safety and Hygiene: Monitor adherence to safety, hygiene, and cleanliness standards, ensuring a safe working environment.
• Food Festivals and Menu Planning: Assist the Executive Chef in the area of food festivals, menu planning, and pricing, driving innovation and excellence.

Additional Responsibilities:

• GST Monitoring and Feedback: Review monthly business reports and ensure prompt, efficient, and accurate service to all guests along with the best quality products.
• Counselling and Grievance Redressal: Address any grievances and counselling issues among department associates, fostering a positive work environment.
• Professional Development: Stay informed about new developments in the world of cuisine, cooking techniques, kitchen equipment, and emerging trends.
• Daily Briefings: Conduct daily briefings with associates, updating them on daily events in the hotel, ensuring effective communication.
• Relief Cover: Relieve the Sous Chef in their absence, ensuring continuity and minimal disruption to operations.

Working Safely:

• Safe Working Practices: Ensure you work in a safe manner that does not harm or injure yourself or others.
• Health and Safety: Be involved with Health & Safety within the department, ensuring compliance and implementing directives.
• Hazard Anticipation: Anticipate possible and probable hazards and conditions, correcting them or taking action to prevent incidents.
• Personal Hygiene and Appearance: Maintain the highest standards of personal hygiene, dress, uniform, appearance, body language, and conduct, reflecting positively on Fempower.