Chef De Partie ~ Atl at Sun International

Job Purpose

To supervise staff and kitchen operations for a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with internal operating standards.

Education

• 2-Year Culinary Diploma
• Membership with South African Chef’s Association and other relevant culinary accreditation

Experience

• 3 years culinary experience as a commis chef in a similarly graded hotel / restaurant kitchen environment
• Basic computer skills

Skills and Knowledge

• Ability to work shifts that meet operational requirements
• Mobility and ability to move around as per job requirements (including with the use of aids)
• Physically able to move operating equipment
• Have an open attitude perform similar functions to those contained in this document , in alternative outlets due to operational requirements

Key Performance Areas

• Supervise the preparations of mise-en-place and preparations for service
• Is present in the kitchen during service to supervise and support the chefs in the creation and presentation of quality culinary dishes food against guest orders and / or function requirements
• Identify any anomalies or issues with regards the  appearance/ functioning of equipment and systems within the specific kitchen section
• Completes opening and closing checklists and registers
• Support and assist team of chefs in the section with troubleshooting and to provide professional standards and solutions
• Identify potential service issues in relation to turnaround times, cleaning, and safety and escalates when required
• Supervise the storage of operating equipment
• Supervise health, safety, hygiene and environmental elements in the outlets
• Follows up on any fault logging with the Technical departments and housekeeping until resolution
• Conduct stock control procedures and report on variances
• Identify coaching needs and facilitate on-the-job training as required
• Supervise kitchen practices in line with standard operating procedures
• Monitor health, safety, hygiene and environmental elements in the outlet
• Safe use and storage of operating equipment
• Conduct food and equipment stock counts
• Report on variances / discrepancies and take necessary action to correct
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP
• Identify issues with regards  own work station appearance and functioning of equipment and systems
• Check cleanliness of own section or station
• Support Chef de Partie in the daily operation and preparation of food  / menu items according to recipe guidelines and preparation techniques – including preparation of vegetables, sauces, salads,  cold starters; and hot dishes
• Control food stock and food cost in own section
• Check food stocks - reporting on shortages, throwing out food that is close to expiry and keep the fridge areas in good order.
• Ensures that all guests are greeted with a friendly smile, and treated with respect at all times
• Interact with guests and provide professional service standards and solutions
• Take guest orders accurately at the buffet
• Explain menu items
• Prepare food items for the guest and present in line with standards

Closing Date: 25th, May 2022