DEMI CHEF DE PARTIE (CAPE TOWN) IN SOUTH AFRICA
Minimum Experience or Qualification: · Diploma in Food Preparation and Culinary Arts · Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment · Neat with high regard for personal hygiene and presentation · Solid English verbal communication skills · Understanding and application of basic math calculations · Able to work flexible hours, weekends and holidays Key Performance Objectives: · To ensure that section stock levels are correct and where required requisitioned in accordance with SOP · To ensure that Mise en place requirements are planned, actioned and handed over in accordance with SOP · All food prepared is done in accordance with recipes an RCH and LHW time standards · Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines · Section’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOP
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