Chef De Partie

Job Summary:This position requiresa technically focused, task orientated person who can work at high pace in adeliberate predictable manner with great attention to detail, who is highlycreative with a passion for food; to assist with the day-to-day running of akitchen section.  Organisational Positioning: · Department: Kitchen · Reportingto: Executive Chef · Location: The Twelve Apostles Hotel Premises Minimum Experience or Qualification: · Diploma inFood Preparation and Culinary Arts · Must have atleast 2 years' experience in a 5* Hotel or Fine Dining Establishment · Good knifeskills · Neat withhigh regard for personal hygiene and presentation · SolidEnglish verbal communication skills · Understandingand application of basic math calculations · Able to workflexible hours, weekends and holidays with a long cycle of consecutive workdays Key Performance ObjectivesTo manage section and section staff ensuringthat: Section stock levels are correct and whererequired requisitioned in accordance with SOPMise en place requirements are planned,actioned and handed over in accordance with SOPAll food prepared is done in accordance withrecipes as RCH standardsSection is set up and managed to maximiseproductivity and in accordance with Health and Safety and Statutory Hygienepractices and company guidelinesSection's WIF Stock is cleaned, organised,labeled and rotated in accordance with SOPTo communicate any challenges re. equipment,food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensurethey are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirementsfor section stock in accordance with business levels ensuring sufficient stockand no wastageEnsure that fridgetemperatures are monitored and reported daily NB: Preference will be given to employees from the designated groupswith the provisions of employment equity act, no. 55 of 1998, sisa internalrecruitment policy as well as units employment equity plans.