Chef De Partie at The Aleit Group

Job description

As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. The job is sometimes called a station chef or line cook. In large kitchens, you usually get help from a demi-chef de partie, commis or trainee chef.

The Aleit Group, renowned for its spectacular, high-end events, has been appointed by the Zeitz Museum of Contemporary Art Africa (Zeitz MOCAA) as the exclusive restaurant and event operator throughout the museum. This includes the management of the restaurant and venue on level six, as well as all events hosted within the museum.

Responsibilities:

• Preparing, cooking and presenting dishes within your specialty.
• Managing and training any demi-chef de parties or commis working with you.
• Helping the sous chef and head chef to develop new dishes and menus.
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
• Monitoring portion and waste control to maintain profit margins.

Candidate Requirements:

• Great cooking skills
• A cool head
• An ability to delegate appropriately
• Organisational flair
• A grasp of profit margins

This position reports to the Head Chef.