Chef de Partie at Cape Town International Convention Centre

The main purpose:

• The role is responsible to oversee a section of the kitchen be it the coffee shop, pastry, cold or hot kitchen and is primary responsibility of the role is to oversee the preparation, cooking and the presentation of food in accordance to set standards with guidelines and ensure adherence to health and safety and hygiene standards to all staff in the kitchen.  

Reporting to the: Sous Chef - Pastry

Key responsibilities will include but are not limited to:

Management of the kitchen operation

• Ensure all the mise-en-place is prepared and kept fresh.
• Ensure that junior chefs have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.
• Ensure all food is prepared as per the approved menu and per set standards.
• ensure that all the plates reach the client with correct garnishee, portion size, correct temperature, approved presentation and quality.
• Ensure all food preparation stations are kept clean and staff in the kitchen are adhering to hygiene standards.
• Produce high quality food all the time as per the set standards while being mindful of the clients’ requirements.
• Maintain high standard of culinary product and service all the time.
• Assist the Sous Chef in management of kitchen staff and all kitchen activities.
• Prepare the equipment snag list for the Sous Chef.
• Report any arising problems or complaints to the Sous Chef.
• Perform administrative duties as required.
• Ensure that all HACCP documents are completed correctly and filed by the kitchen staff e.g. temperature log sheets, personal hygiene log sheet etc. 
• Maintain a positive and professional approach with co-workers and customers.
• Monitor customer satisfaction all the time.
• Conduct on-the-job training for Demi chefs.
• Must possess and eye for attention to detail to ensure that the plates are perfect when they leave the kitchen.
• Basic knowledge of best cooking practices.

Inventory Management

• Manage the operating equipment used within the respective kitchen.
• Keep the necessary record of breakages and losses and report to the Sous Chef.
• Make sure that all the OE (Kitchen smalls) are handed to stores before staff sign out.
• Make sure that equipment is kept clean all the time.
• Make sure that storerooms are packed neatly.
• Manage all kitchen equipment and report all broken or non-functional equipment to the Sous Chef.   

Staff Management

• Hold daily handover meetings with Demi Chef.
• Lead and coach staff on-the-job. Ensure that on-the-job training and assessment takes place when needed.
• Maintain discipline and order from all the kitchen staff all the time.
• Provide training and development for kitchen staff to ensure best results in minimum time with the allocated or available resources.
• Ensure staff are trained on all procedures and controls.
• Manage workplace diversity.
• Report issues relating to staff discipline & problems arising to the Sous Chef who will provide guidance in accordance with the CTICC disciplinary and grievances procedures.
• Ensure grooming and uniform standards are adhered to by all staff.

Job requirements
Minimum qualifications and experience:

• Matric Certificate (NQF Level 4).
• Certificate or recognised professional culinary qualification from a reputable institution or hotel school (NQF Level 5 and above).
• Four (4) years culinary experience as a Chef de Partie.
• Food and wine knowledge.
• Knowledge of cooking ingredients, equipment and processes.
• Excellent record of specific kitchen. management (i.e. cold, hot or pastry).
• Record of keeping up with cooking trends and best practices.
• Basic Computer on various computer software programs (MS Office).

Skills and Attributes:

• Innovative and creative thinker.
• Quality driven.
• Inspiring personality.
• Well groomed.
• Planning and organising.
• Excellent Communication skills.
• Good active listening skills.
• Flexible.
• Passionate.