Chef De Partie – Luxury Four Star Hotel 156 views

You will be engaged in cooking, baking, pastry, cooking or butchering duties as well as food preparation and presentation with flair for breakfast, lunch and dinner for A la Carte, room service, functions and buffet service.

You will be expected to maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards and demonstrate commitment to customer service for internal and external customers.

KEY OUTPUTS:

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage.
• Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands.
• Consult with Executive Sous Chef/Head Chef/Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mis en place as required.
• Support/Coach/Lead & Motivate kitchen colleagues.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Ensure storeroom requisitions are accurate to minimize repeat visits.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote Health and Safety  at all times ensuring proper hygiene as per municipality requirements, local regulations and brand standards.
• Ensure all grooming, spot check and temperature control sheets are filled as required.
• Maintain cleanliness and proper rotation of product in all chillers.
• Minimize wastage/ spoilage.
• Maintain consistent on the job training sessions for culinary colleagues.
• Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback.
• Strives to maintain & improve all food preparations & presentations.
• Strives to improve results for Food Quality.
• Act as an extension of kitchen managers to communicate food consistency & quality.
• Assign and follow – up tasks as dictated by business volumes.
• Performs any other reasonable duties as required by the department head.
• Keep all working areas clean and tidy.
• Ensure all equipment is maintained, serviced and cleaned.
• Report any problems to the Executive Chef.
• Assist and liaise with chef on duty as required.

• Having completed and apprenticeship and/or achieved trade recognition a Chef De Partie works as part of the kitchen team
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed
• MUST BE A NAMIBIAN NATIONAL