Chef De Partie

Chef de Partie

Date: 10 June 2022

Department: Operations

Position reports to: Snr Sous Chef

1. Minimum criteria required:

-Diploma or other formal qualification in Culinary Arts

-Completed commercial cookery apprenticeship or equivalent

-At least 3 years' experience in producing up-market cuisine

-Demonstrated previous experience in this position at a 5-star Lodge/Hotel

-Hold a current food handler health card or HACCP/Food Safety certificate

2.Key Performance Areas of this position include:

-Knowledgeable and ability to produce a variety of authentic and innovative cuisines

-Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift

-Stay up to date with changes in policies, ways of working and standards in the industry

-Responsible for ensuring all equipment, tools and machinery are properly handled and cared for

-Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times

-Support the kitchen management team to ensure that all kitchen records are appropriately maintained

-Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation

-Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times

3. Competencies required:

-Be able to speak and understand English

-Knowledge of GAAP POS and Ms Excel

-Good knowledge of food costing and wastage control

-Sober habits

-Ability to work well in a team and under high levels of pressure

-Driver's license preferable

-Good knowledge of F&B Service