Demi Chef de Partie wanted immediately: Salary R5 000 to R6 000 Per Month
Vacancy Details
Employer: ABC Worldwide (Pty) Ltd
About the Role: The candidate should be well-spoken, well presented and passionate about hospitality. Needs to be a disciplined, hardworking, technically focused and task orientated person who can work at a high pace in a deliberate predictable manner…
About the Role:
The candidate should be well-spoken, well presented and passionate about hospitality. Needs to be a disciplined, hardworking, technically focused and task orientated person who can work at a high pace in a deliberate predictable manner with great attention to detail. Someone who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen, ensuring that all guests receive efficient service, high-quality dishes and ensure company standards are maintained at all times, while also ensuring that kitchen profitability is maintained.
Requirements:
Culinary School Diploma or minimum 3 years work experience in 5-star location.
Strong planning skills and able to meet deadlines in a fast-paced environment.
Knowledge of Food Safety systems (HACCP).
Ability to work in all sections of the kitchen
Well versed in current world trends in cooking
Fine dining background a plus
Understand the depth of flavour, presentation, and flair
Knowledge and technique are of importance
Good knife skills; able to fillet meat and fish
Neat with high regard for personal hygiene and presentation
Solid English verbal communication skills (Verbal & written)
Understanding and application of basic math calculations
Able to work flexible hours, weekends and holidays
Section stock levels are correct and where required requisitioned in accordance with SOP
Duties:
You will assist with training and supervising members of the kitchen brigade as necessary.
You will be responsible for managing a shift.
Mise en place requirements are planned, actioned and handed over in accordance with SOP
All food prepared is done in accordance with recipes
The section is set up and managed to maximize productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
Stock is cleaned, organized, labeled and rotated in accordance with SOP
To communicate any challenges re Equipment, food, and staff to the senior chef as soon as it becomes known
To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
Ensure that fridge temperatures are monitored and reported daily
Apply before Friday, September 20, 2019 – 61 Days left
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Source: jobs365
