Demi Chef de Partie at One&Only Resorts

Job Summary

Act as an extension of pastry kitchen chefs to prepare and communicate food consistency & quality. Daily check of all Mis-en-place to ensure freshness & quality standard where assigned to a section. Follow – up tasks as dictated by business volumes and delegated by daily work list. Promote and ensure proper health and safety at all time. Strive to maintain & improve all food preparations & presentations.

Key Duties and Responsibilities

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To ensure daily checks of all mis en place to ensure freshness & quality standards
• To prepare daily production of food items according to standard recipes and inspect product for quality and consistency during and after production
• To review production schedules to determine variety and quantity of goods to produce
• To complete production sheets and other records needed for the daily operation on allocated section
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• To maintain consistency for all items leaving the kitchen as per standards standard’s
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverage.
• Ensure daily there is no wastage in storerooms, refrigerators and freezers.
• Minimise spoilage, utilize food surpluses and portion control.
• Check the quality and quantity of food received from stores once allocated the responsibility
• Maximise own productivity, through effective and efficient working practices.
• Cook and present food within allocated Food and Beverage outlet.
• Ensure standard recipes are used, and food is presented according to pictorials.
• Make sure that all machines, furniture (fridges, benches, etc), equipment and utensils are clean and in working condition at all times.  Check all areas assigned regarding sanitation and hygiene to prevent contamination of any kind.
• Report all accidents, health and safety hazards to their supervisor.
• Other duties as may be prescribed from time to time due to operational needs.
• Aware and adhere to the all Resort procedures, including security, fire and the Workplace Health and Safety Act.

Skills, Experience & Educational Requirements

• Completed formal culinary studies at a reputable hospitality school or 4 years experience
• Pastry experience in 4 to 5 star international standard establishment
• Ability to communicate effectively in English both verbally & written is essential
• High energy levels coupled with a positive attitude
• Matric or equivalent