Chef de Partie

SUMMARY:
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.

ORGANISATIONAL POSITIONING:
• Department: Kitchen
• Reporting to: Pastry Sous Chef
• Location: The Twelve Apostles Hotel Premises

MINIMUM EXPERIENCE OR QUALIFICATION:
• Diploma in Patisserie
• Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment
• Good knife skills
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days

KEY PERFORMANCE OBJECTIVES:
• To manage section and section staff ensuring that:
- Section stock levels are correct and where required requisitioned in accordance with SOP
- Mise en place requirements are planned, actioned and handed over in accordance with SOP
- All food prepared is done in accordance with recipes an RCH and LHW time standards
- Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
- Section’s WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
• To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
• Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
• Ensure that fridge temperatures are monitored and reported daily

REMUNERATION:
• Market related salary
• Pension fund, medical aid is optional
• Transport
• Uniform
• Staff meal

SUMMARY:
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.

ORGANISATIONAL POSITIONING:
• Department: Kitchen
• Reporting to: Pastry Sous Chef
• Location: The Twelve Apostles Hotel Premises

MINIMUM EXPERIENCE OR QUALIFICATION:
• Diploma in Patisserie
• Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment
• Good knife skills
• Neat with high regard for personal hygiene and presentation
• Solid English verbal communication skills
• Understanding and application of basic math calculations
• Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days

KEY PERFORMANCE OBJECTIVES:
• To manage section and section staff ensuring that:
- Section stock levels are correct and where required requisitioned in accordance with SOP
- Mise en place requirements are planned, actioned and handed over in accordance with SOP
- All food prepared is done in accordance with recipes an RCH and LHW time standards
- Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
- Section’s WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
• To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
• To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
• Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
• Ensure that fridge temperatures are monitored and reported daily

REMUNERATION:
• Market related salary
• Pension fund, medical aid is optional
• Transport
• Uniform
• Staff meal