Chef De Partie (Hot Section) / Griller

Duties: Maintain control of stocks in area of responsibilityMaintain health, hygiene and safety requirementsControl quality, quantity and cost price of all dishes prepared in area of responsibilityEnsure that the area of responsibility is always kept clean and tidyEnsure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOPsEnsure proper handling and storage of food in line with HACCP requirementsEnsure that all mise-en-place is always freshly prepared and on timeEnsure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishesPut effort in optimizing the cooking process with attention to speed and qualityHelp to maintain a climate of smooth and friendly cooperation Requirements: Grade 12Chef Certificate / DiplomaPreferably 2-3 years previous experience as a Chef d PartieExperience in hot section / grilling sectionStable employment background and able to make a long-term commitmentExcellent interpersonal- & communication skills, written and verbalAble to work in a teamAbility to maintain a professional working relationship with all departments and across cultures and religions