Demi Chef De Partie

Salary: Market related

Location: Pretoria

Job type : Permanent

Industry: Hospitality

Reference Number: RDT.K.DC.24052024

COMPANY DESCRIPTION:

Our client, an upmarket hotel and conference center in Pretoria has a vacancy for a Demi Chef de Partie to join their team.

JOB DESCRIPTION:

As a Demi Chef de Partie you are responsible for taking care of the daily food preparation and duties assigned to meet the set standard and qualities.

MAIN DUTIES & RESPONSIBILITIES:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Always keep work area in hygienic condition according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

EDUCATIONAL REQUIREMENTS:

• Matric
• Relevant Culinary Qualification

EXPERIENCE AND SKILLS REQUIRED:

• At least 3 Years Working Experience in the same/similar field (A La Cart or buffet)
• Running the allocated section given to you
• Preparing food of a very high standard and quality
• Ensure minimum or no wastage
• Adhering to correct hygiene principles
• Assist with food stock counts
• Assist with OE stock counts
• Strong leadership qualities
• Creative in food and menu planning
• Demonstrate passion for attention to detail and high standards.
• Good all-rounder cold and hot kitchen.
• Must be very well spoken and enjoy interacting with staff.
• Should be responsible and accountable with high standard and work ethics.
• Be able to do food costing.

POPIA

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