Work-Force
Demi Chef de partie position available. Scope of Position: The Demi Chef de Partie will focus on mastering culinary skills and tasks assigned by supervisors. The role demands professionalism, adherence to the company’s Mission, Vision, and Values, and a commitment to exceeding guest expectations while contributing to the culinary team’s excellence.
Responsibilities:
- Communication and Conduct:
- Attend daily shift briefings to stay informed about operational requirements.
- Maintain open communication with supervisors and team members.
- Promote a professional and disciplined work environment while fostering a fun atmosphere.
- Present yourself in a full chef’s uniform, adhering to personal hygiene and grooming standards.
- Support and motivate kitchen colleagues.
- Health and Safety:
- Promote Health and Safety practices.
- Maintain cleanliness and proper upkeep of personal knives and tools.
- Follow hygiene practices as outlined in the Cape Grace Food Safety Programme.
- Keep all kitchen areas clean and tidy, adopting a clean-as-you-go approach.
- Assist with cleaning tasks, including in-depth cleaning using approved methods and products.
- Stock Management:
- Ensure accuracy in storeroom requisitions to minimize repeat visits.
- Maintain cleanliness and proper stock rotation in all chillers using the FIFO system.
- Properly store and label stock.
- Training and Development:
- Participate in both formal training courses and on-the-job learning to enhance cooking and kitchen organizational skills.
- Actively seek tools for self-growth and development.
- Complete all assigned trainings on Ines.
- Support and motivate the skill development of commis chefs.
- Sustainability and Stock:
- Minimize wastage and spoilage, recording waste on the Winnow system.
- Assist with stock taking within the Kitchen Department in conjunction with the Head Chef.
- Food Quality and Control:
- Support Chef d’Parties in ensuring food consistency.
- Ensure all food is of high quality, served at a safe and appropriate temperature.
- Perform daily checks of mise en place to maintain freshness and quality standards.
- Complete tasks efficiently and in a timely manner.
- Act as an extension of kitchen managers to ensure food consistency and quality.
- Assign and follow up on tasks based on business volumes and supervisor directions.
- Perform any other reasonable duties as required by the department head.
Qualifications:
- Strong working knowledge of ingredients and products.
- 2 years of experience in a luxury hotel environment.
- Accreditation from a recognized Culinary School (preferred).
- Food Hygiene and Safety trained.
- Strong communication skills.
- Enthusiastic and guest-driven.
Additional Information:
- Diversity & Inclusion: We are committed to attracting, recruiting, and promoting diverse talent, creating an inclusive environment where everyone can thrive.