Chef De Partie (Qwabi Private Game Reserve) at Newmark Hotels

DUTIES AND RESPONSIBILITIES

• A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef.
• The role is made up of many varying responsibilities including preparing, cooking, and presenting high quality dishes within the speciality section. 
• You are responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. 
• To ensure that mise en place requirements are planned, actioned, and handed over in accordance with SOP. 
• Orders adequate supplies for own section and set up is in place for section. 
• Supervises the proper set-up of each item on menus and insures their readiness.
• Works with Chefs to ensure seasoning, portions, and appearance of food.
• Stores excess food properly to avoid wastage.
• Ensures that food from own section is delivered on time.
• Follows proper safety, hygiene, and sanitation practices Ensures readiness and makes priorities in case of last-minute changes to reservations.
• Maintains an exact record of preparation, and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
• Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
• Co-ordinates job tasks with staff in own section.
• Helps employees to achieve optimum quality.
• Knows how to follow applicable laws regarding food safety and sanitation

CORE COMPETENCIES

• Basic knowledge of all sections.
• Ability to work under supervision of a limited range.
• Ability to produce good quality food.
• Understanding of health and safety.
• Understanding of basic food hygiene practices.
• Good oral communication.
• Commitment to quality.
• Multitasking.
• Attention to detail.
• Cleanliness.
• Time management.
• Organization.
• Interpersonal skills.
• Excellent use of various cooking methods, ingredients, equipment, tools and processes.