(1058) Chef de Partie X5 - CSD at South African Reserve Bank

Detailed description

The successful candidate will be responsible for the following key performance areas:

• Engage in short term planning and perform tasks against work plans as defined by Head Chef or nature of work. 
• Supervise the task allocated Commis Chefs applying solutions based on relevant evidence and procedures, and maintain food cost control. 
• Coordinates the kitchen during production service, ensuring that the food is prepared to the required standards and that the kitchen operates efficiently. 
• Supervise and train kitchen staff, establish working schedule and assess staff’s performance.
• Provide support to the Head Chef where required (incl. but not limited to ordering ingredients required for food preparation, formulating and updating standardised recipes and menus and managing food waste).
• Identify and communicate inventory requirements to the inventory team leader. 
• Conduct weekly and monthly stock take and provide report for Head Chef consolidation. 
• Participate in the continuous improvement process to maintain the quality of food standards including consistency and presentation.
• Supervise compliance adherence to food safety and hygiene standards, Quality management system (ISO 22000, 9001) and Occupational Health Safety & Environment (OHS&E) in accordance with relevant standards and legislations. 
• Report equipment malfunctions to the relevant parties. 
• Engage positively with stakeholders and customers (including handling customers’ complaints and compliments).
• Willingly address any gaps in own performance of tasks and activities against the required standard.
• Manage the performance and development of team members.

Job requirements

To be considered for this position, candidates must be in possession of:

• a Diploma (NQF5) in Hospitality Management or an equivalent qualification; 
• five to seven years’ experience in a culinary, restaurant or hotel and catering environment;
• hospitality services utensils/tools/equipment usage knowledge and skill;
• hospitality services stock and inventory management knowledge and skill; and
• hospitality services reporting knowledge and skill.