Chef De Partie X2 (6 Months Contract)

Chef De Partie X2 (6 Months Contract)
Company:

Coega Development Corporation


Chef De Partie X2 (6 Months Contract)

Details of the offer

GRADE:C1
1ACCOUNTABILITY
The Chef de Partie is accountable to the Executive Chef - Bluewater Bay Sunrise Hotel; a division of the Coega Development Corporation (CDC). The Chef de Partie is responsible for ensuring good quality meals are served in the Restaurant and Conference Centre and all necessary controls are in place to prevent losses.
2MANDATE
The Chef de Partie is mandated by the Board of Directors of Coega Development Corporation to take responsibility for preparing high quality meals under the direction of the Executive Chef and ultimately the General Manager – Bluewater Bay Sunrise Hotel.
3RESPONSIBILITIES AND OBLIGATIONS
Reporting to the Executive Chef, this position’s primary responsibility is to prepare high quality meals for guests using the Restaurant and Conference Centre.
In pursuance of this primary objective, the Chef de Partie is required to: -
Prepare and cook ingredients necessary and assist in all sections of the kitchen as directed by the Executive Chef in accordance with the menu and recipes prescribed.

Maintain high levels of service maintained in accordance with the company’s policies and procedures.

Monitor stock and ensure correct stock rotation

Update and communicate all of order items timeously

Ensure minimum kitchen wastage

Ensure FIFO and LIFO are applied

Maintain good discipline in the Kitchen

Keep all working areas clean and tidy and ensure no cross contamination

Be able to run a section

Learn new skills and recipes from other members of the department and apply them

Comply with all company policies, procedures and all statutory regulations and food hygiene policies.

Ensure that food storage areas are maintained in accordance with the company’s Food Hygiene, Healthy and Safety and Environmental policies and procedures

Place stock orders in the absence of Executive Chef to ensure stock par levels at all times

Check on buffets and ensure food served as per the company standards

Assist to conduct stock takes when required

Any other reasonable duties required by the Executive Chef or General Manager to enhance the Guests experience.

4COMPETENCIES
Self-motivated and proactive

Strong organizational skills

Enthusiasm, willingness to learn and positive attitude

Great attention to detail

Ability to work in a high pressure, fast paced environment

Ability to stand for long periods of time

Good command of the English language and communication skills

Willingness and ability to follow instructions

5REQUIREMENTS
Matric or equivalent;

Relevant training and culinary qualifications or a proven track record in a commercial kitchen of at least 3 years’ experience;

Must be able to cook a variety of cuisines;

Must have superior knowledge on kitchen hygiene, chemical usage and food safety handling;

Be able to work shifts including night work and working on weekends and public holidays;

Experience in the opening a Hotel or Restaurant would be advantageous;

Fully computer literate.

5PERFORMANCE INDICATORS
Performance is monitored regularly by reference to Key Performance Indicators and Balanced Scorecard.

The appointment of candidates is subject to the verification of all their credentials (employment history, educational, financial, criminal and any other checks as may be necessary). Please note that only shortlisted candidates will be contacted, and if you have not heard from us within one month of submitting your application, please consider it unsuccessful.
All applications must be forwarded to[email protected]

Requirements

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