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Chef De Partie jobs in Loevenstein, Western Cape

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    • Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
    • View all MORE Collection jobs - Cape Town jobs - Line Cook jobs in Cape Town, Western Cape
    • Salary Search: Chef De Partie salaries in Cape Town, Western Cape
    • See popular questions & answers about MORE Collection
    • Yield and waste control: Record yields, minimise waste, use trimmings appropriately in stocks, sauces and staff meals, and support sell-through of seasonal…
    • This full-time position reports to the Executive Chef offering the chance to make a real impact in delivering unforgettable dining experiences in a luxury…
    • Report shortages, quality issues or wastage to the relevant chef.
    • Communicate clearly with the Sous Chef, Chef de Cuisine and wider kitchen team.
    • Assist and liaise with chef on duty as required.
    • A Chef De Partie works as part of the kitchen team, engaged in cooking, baking, pastry cooking or butchering…
    • Proven experience as a Sous Chef, Senior Sous Chef or experienced Chef de Partie.
    • The successful candidate will work closely with the Head Chef to oversee…
    • Attend daily shift briefings to keep yourself informed of daily operational requirements.
    • Communicate daily with supervisors to ensure open lines of…
    • The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting,…
    • As Executive Chef, you will oversee culinary operations across the PAN Collection portfolio, ensuring that every restaurant delivers an outstanding and…
    • Development and capturing of new recipes.
    • Be active cost controlling and maintain of food cost.
    • Train and manage kitchen personnel and supervise/coordinate all…
    • Previous chef background preparing variety of food is a requirement.
    • The Chef, will be responsible for guiding the kitchen staff perform to efficiently, whilst…
    • Previous experience as a Chef de Partie or in a similar role.
    • The Senior Chef de Partie is responsible for preparing and delivering high-quality, bistro-style…
    • Proven experience as a Sous Chef or senior chef role, preferably in banqueting or large-scale catering.
    • The Sous Chef assists the Executive Chef and/or Banquet…
    • You will support the daily running of the kitchen, lead service with confidence and take charge in the Executive Chef’s absence.
    • Reporting to the General Manager and Group Executive Chef, the Head Chef will be responsible for the management and running of a busy kitchen.

Job Post Details

Chef De Partie
MORE Collection
Cape Town, Western Cape
Permanent
Apply on company site

Job details

Pay information not provided
Permanent
Cape Town, Western Cape

Full job description

KEY FOCUS AREAS

Scope of Work
  • Supervising and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard.
  • Assist in effective Kitchen Administration as directed to minimize shortages and wastage and effective stock control.
  • Assist in performing effective asset management as directed to ensure that all company assets are maintained in the best possible condition.
  • To ensure that the section cleanliness and hygiene is of the highest standard.
  • Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
  • Assist in maintaining constant communication between the Kitchen, Management and Front of House staff.
  • Check that meals and functions are set up to standards.
  • Staff food control: cost, quality, and quantity.
  • Attend meetings when required.

Food & Menu Preparation
  • Assist the Executive Chef/Head Chef/Sous Chef in the following tasks:
  • Implement menus throughout the different outlets and properties.
  • Quality check taste and presentation of dishes to ensure the excellent standard of the food.
  • Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
  • Ensure that all food is being prepared to the highest standards.
  • Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS, QUALIFICATIONS AND SKILLS
  • Sound knowledge of food preparation and Kitchen hygiene.
  • Minimum 3 years' relevant experience in a professional kitchen
  • Relevant culinary qualification.
  • Experience working in a high-volume kitchen.
  • Sound knowledge and understanding of all dietary and religious requirements.
  • Good knowledge and understanding of stock procedures and control.
  • Good knowledge of product and supply.
  • Basic knowledge of planning, budgeting, and departmental administration.
  • Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.
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