CHEFS IN SOUTH AFRICA

Positions available:       junior chefs jobs available                             START DATE: ASAP   Purpose: The chef de partie provides a service to the kitchen department. The chef de partie is fully responsible for the preparation of assigned menu items to set standards and carrying out assigned kitchen duties and is accountable to the Head Chef for these.   The main purpose of the chef de partie is to ensure that quality food is produced, maintaining hygienic practice, in line with the required standards.  Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.   All kitchen equipment must be cared for, with breakages kept to an absolute minimum. Any equipment maintenance issues must be reported to the Head Chef immediately. The chef de partie is also responsible to continually grow in terms of kitchen knowledge and skills and to discuss any training requirements with the Head Chef. The chef de partie must adhere to health and hygiene standards and ensuring that they play their part in the recycling process. Finally, the chef de partie must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover form the previous shift when coming on duty. This position is accountable to the  Head Chef/sous chef Scope of work: In broad terms the chef de partie oversees the following key result areas: 1.     Preparation of food in line with Standards of Excellence 2.     Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard 3.     Correct use and maintenance of kitchen equipment 4.     Maintaining fridges and stores to the highest hygiene and stock rotation standards 5.     Management of dustbins and recycling 6.     Communication with kitchen and lodge front of house staff to ensure the smooth running of the department 7.     Training and development in terms of kitchen skills 8.     Achieving service excellence though teamwork  As such the person filling this position needs to have: §  A minimum of 3-5 years cooking experience in a senior CDP position §  Understanding of kitchen procedure and timing requirements and ability to plan accordingly §  A passion for cheffing and kitchen-related duties and be determined to grow in this area §  Good communication skills and computer literate §  Matric + Diploma in Culinary Arts but not must ……. 3-5 years’ experience §  Understanding of health and hygiene issues §  Knowledge of safety procedures, first aid training and the use of firefighting equipment §  The ability to deal with constructive criticism lovely working conditions so if you think you got what it takes email me you cv..... please note no time wasters - interviews will be available  salary range from R-R depending on experience   Please email CV’s to to apply, state current monthly salary + notice period