Chef De Partie- Worcester at Sun International

Job Purpose

• Sun International is looking for a Chef de Partie to join our Food & beverage team. The successful candidate will be responsible for to supervise the day-to-day delivery of culinary products and team in a section of the kitchen with the objective of preparing, producing and presenting exceptional food products in line with Sun International’s operational excellence standards, procedural compliance and customer experience expectations.

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
• Supervise kitchen practices in line with standard operating procedures
• 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
• Prepare mise-en-place, conduct checks and preparations for service in line with SOP Identify issues with regards own workstation appearance and functioning of equipment and systems 
• Check cleanliness of own section or station
• Supervise the daily operation and preparation of food 

Job Requirements

Education

• Grade 12 / Matric 
• 2-Year Culinary Diploma or equivalent national qualification in culinary skills at Diploma level
• 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 

Skills and Knowledge

Behavioural:

• Deep customer and market understanding
• Responsive to customer feedback
• Demonstrate end‑to‑end ownership for resolving customer problems
• Accountability
• Continuous improvement
• Transparency
• Collaborative and a team player
• Clear communicator
• Takes ownership

 Technical

• OE usage and storage
• Culinary Product Knowledge
• Cooking Methodology / Knife skills
• Legislation – food safety standards & regulations
• Environmental and sustainability standards
• Waste management
• Stock control
• Proficient Computer Skills
• Micros / Opera is preferred