Job Description

Job Title: Chef de Partie

Duties: 

• Support the Sous and Head chef in maintaining the kitchens excellent reputation
• Provide Hotel standards of service to all customers in an attentive and courteous manner Be responsible for the preparation, cooking and serving of food according to recopies and as directed.
• Check on a daily basis food preparation regarding portion size, quality and quantity
• Check all food deliveries are to specification.
• Remaining up to date with the latest culinary trends and create ideas into efficient and consistent implementation.
• Write creative menus making use of existing and observing margins.
• Provide explanations of menu items to restaurant team.
• Delegating tasks to Demi Chefs and Commis Chefs and checking that they are carried out in the correct manner.
• Plan business and check advanced bookings.
• Set up assigned work stations.
• Maintain high standards of cleanliness as you work
• Store food correctly and observe proper stock rotation.
• Perform in a professional and courteous manner with all customers (internal and external).
• Maintain good colleague relations and motivate colleagues.
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Ensure all hygiene regulations and HACCP are adhered to at all times.
• Comply with statutory and legal requirements for Health & safety, Fire, Hygiene and employment.
• Attend and participate in hotel management meetings when required and to attend training.

The Ideal Candidate:

• Must be totally flexible in your position and may be required to carry out other tasks as directed by the manager.
• Must have minimum 5 years work experience in this role
• Must be proficient in English

Screening Questions

Do you have 5+ years experience as a Chef de Partie?
How would you assess your proficiency in English literacy, written, spoken, reading?
Do you perceive yourself as being both physically and mentally suitable for this position?
Are you comfortable working in a fast paced kitchen environment?
Are you familiar with modern cooking techniques such as sous vide or molecular gastronomy?
Do you have a valid SA / EU / UK driver licence?

Benefits

Annual Gross Remuneration €34k
39 hour per week at €16.76